I’m serious—whoever convinced people that eating cake in the morning was acceptable is an absolute genius! And it wouldn’t be #BreakfastWeek without the ever-classic shortstack! Hope you enjoy these sultry blueberry pancakes topped with a blueberry compote and a reduced maple syrup glaze.
Start by adding the dry ingredients into a large mixing bowl. Add 1 cup all purpose flour…
…2 tbsp white granulated sugar…
…1 tsp salt…
…1 tsp baking powder, 1 tsp baking soda…
…and 1/2 of a skinned vanilla bean.
Finish it off with the zest of half a lemon.
Give the dry mix a good whisk, before adding the wet ingredients.
Next add 1 egg…
…1 cup whole milk (may need less or extra depending on consistency)…
…and 3 tbsp melted butter.
Whisk for 2-3 mins, or just until the lumps are smoothed out.
Add in 3/4 cup blueberries.
Give this a few mashes to open up the berries slightly, and then mix into the batter.
Grease a skillet on high heat with a small amount of oil or butter and ladle in the blueberry pancake batter. You can make these any size you like.
Cook on each side until they are a nice golden brown.
Repeat process for desired amount of pancakes.
I topped my short stake with a few pads of butter…
…and a simple blueberry compote—made by reducing 1 cup blueberries, 1/2 cup rum, 1 cup water, and 1/2 cup sugar in a small sauce pan over medium heat. Cook until the blueberries become nice and syrupy.
Top that with some reduce maple syrup—made my reducing 1 cup maple syrup on high heat for 7 minutes.
All that’s left to do is enjoy!
| All-Clad Sauce Pan | All-Clad Fry Pan | Boos Maple Cutting Board | Glass Bowls | Hand Grater |
