Are you looking for a delightful and indulgent treat that will start your day off right? Look no further! This comprehensive guide will lead you through the steps of crafting the perfect hotcakes, accompanied by a luscious blueberry compote that will elevate your breakfast experience. With simple ingredients and easy-to-follow instructions, we will guide you in creating a stack of fluffy and golden hotcakes that are bursting with flavor, complemented by a vibrant and tangy blueberry compote that will tantalize your taste buds. So, gather your ingredients, prepare your kitchen, and let's embark on a culinary journey that will leave you craving more.
Let's cook with our recipes!
BLUEBERRY COMPOTE
Provided by Ellie Krieger
Categories dessert
Time 23m
Yield 1/2 cup, 8 servings
Number Of Ingredients 4
Steps:
- Combine 1 cup of the blueberries, water, sugar and lemon juice in a small saucepan. Cook over a medium heat for about 10 minutes. Add the rest of the blueberries and cook for 8 minutes more, stirring frequently. Serve warm.
Nutrition Facts : Calories 44 calorie, Sodium 0.4 milligrams, Carbohydrate 11 grams, Fiber 1 grams
BUTTERMILK PANCAKES WITH BLUEBERRY COMPOTE
Categories Breakfast Brunch Vegetarian Kid-Friendly Quick & Easy Mother's Day Blueberry Sour Cream Bon Appétit Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 18
Number Of Ingredients 12
Steps:
- Whisk first 5 ingredients in large bowl. Whisk buttermilk, sour cream, eggs and vanilla in another large bowl. Add to dry ingredients. Stir until batter is just blended but still lumpy (do not overmix).
- Melt 1/2 tablespoon butter on griddle over medium heat. Pour batter by 1/3 cupfuls onto griddle, spacing 2 inches apart. Cook until bubbles break on surface, about 3 minutes. Turn pancakes over. Cook until bottoms are golden, 3 minutes. Transfer to plates. Repeat with remaining batter, adding butter to skillet as needed.
- Serve pancakes immediately with butter and Blueberry Compote.
BLUEBERRY COMPOTE
This blueberry compote goes beautifully in the morning on hot pancakes.
Provided by alisadiomin
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 30m
Yield 12
Number Of Ingredients 3
Steps:
- Combine 1/2 the blueberries, sugar, and water in a small, heavy saucepan. Bring to a boil. Reduce heat and let simmer, stirring often, until blueberries burst, about 10 minutes.
- Stir remaining blueberries into the simmering mixture. Continue to simmer until compote thickens and coats the back of a spoon, about 8 minutes.
Nutrition Facts : Calories 40.8 calories, Carbohydrate 10.2 g, Fat 0.2 g, Fiber 1 g, Protein 0.2 g, Sodium 0.6 mg, Sugar 8.7 g
HOTCAKES WITH DELICIOUS BLUEBERRY COMPOTE
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the blueberry compote: Combine the blueberries, sugar, lemon zest and 2 tablespoons of the lemon juice in a medium saucepan over medium heat and cook until the sugar dissolves and the mixture is thick and syrupy, about 10 minutes. (Don't let the berries cook too long or they will become mushy and lose their beautiful shape.) Remove from the heat. Gently stir in the chopped mint if using. Keep warm. For the hotcakes: Whisk the ricotta and the egg yolks together in a large bowl to combine, then whisk in the buttermilk. Sift the flour, sugar, baking powder and salt into the ricotta mixture. Stir with a whisk until just combined. Using an electric mixer, beat the egg whites in a large bowl until stiff peaks form. Using a large rubber spatula, gently fold the egg whites through the batter in 2 batches. Gently fold the fresh blueberries into the batter. Melt some butter on a hot griddle pan over medium-low heat. Ladle the batter onto the griddle (you should be able to fit 3 hotcakes at a time) and cook until the hotcakes puff, become golden brown and are just cooked through, about 3 minutes per side. Transfer the hotcakes to plates. Spoon the warm blueberry compote over the hotcakes, and then top with a dollop of butter. Serve immediately.
Tips:
- Use fresh blueberries: Fresh blueberries will give your compote the best flavor. If you can't find fresh blueberries, you can use frozen blueberries, but be sure to thaw them before using.
- Don't overcook the blueberries: Overcooked blueberries will become mushy and lose their flavor. Cook them just until they begin to burst.
- Add a little bit of lemon juice: Lemon juice will help to brighten the flavor of the blueberries and balance out the sweetness of the sugar.
- Serve the compote warm or cold: Blueberry compote can be served warm or cold. If you're serving it warm, let it cool slightly before serving so that it doesn't scald your mouth.
- Use the compote on pancakes, waffles, or French toast: Blueberry compote is a delicious topping for pancakes, waffles, or French toast. It can also be used as a filling for pies and tarts.
Conclusion:
Blueberry compote is a delicious and versatile condiment that can be used in a variety of ways. It's easy to make and can be made with just a few simple ingredients. Whether you're serving it on pancakes, waffles, or French toast, or using it as a filling for pies and tarts, blueberry compote is sure to be a hit.
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