Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon white sugar
- 1 1/4 cups milk
- 1 egg
- 3 tablespoons butter, melted
- 1 cup fresh blueberries
- For the Blueberry Compote:
- 2 cups fresh blueberries
- 1/4 cup white sugar
- 2 tablespoons lemon juice
- Zest of 1 lemon
Instructions
- In a large bowl, sift together the flour, baking powder, salt, and sugar. Make a well in the center and pour in the milk, egg, and melted butter. Mix until smooth. Gently fold in the fresh blueberries.
- Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
- Cook until pancakes are golden brown on both sides.
- While the pancakes are cooking, make the compote. In a small saucepan, combine blueberries, sugar, lemon juice, and zest. Bring to a boil, then reduce heat and simmer until blueberries have burst and sauce has thickened.
- Serve pancakes warm, topped with blueberry compote.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
