Creative Buttermilk Pancakes with Maple Syrup and Berry Compote

Ingredients

• 2 cup all-purpose flour(paid link)
• 2 tbsp granulated sugar(paid link)
• 2 tsp baking powder(paid link)
• 1 tsp baking soda(paid link)
• ½ tsp salt(paid link)
• 2 cup buttermilk(paid link)
• 1 large large egg(paid link)
• 4 tbsp unsalted butter, melted(paid link)
• 2 cup mixed berries, fresh or frozen(paid link)
• 1 tbsp lemon juice(paid link)
• ½ cup maple syrup(paid link)
• 2 tbsp butter(paid link)

Instructions

1. 1

   In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

2. 2

   In a separate bowl, whisk together the buttermilk, egg, and melted butter.

3. 3

   Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix; a few lumps are okay.

4. 4

   Heat a lightly oiled griddle or non-stick skillet over medium heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.

5. 5

   Cook for about 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles appear on the surface.

   2 min

6. 6

   While the pancakes cook, prepare the berry compote. In a small saucepan, combine the mixed berries, lemon juice, and maple syrup.

7. 7

   Cook over medium heat, stirring occasionally, until the berries have broken down and the sauce has thickened, about 5-7 minutes.

   5 min

8. 8

   Serve the pancakes warm, topped with the berry compote and an additional pat of butter if desired.

Perfect With