Lemon Buttermilk Pancakes with Blueberry Compote

Makes about 16 pancakes 

Pancakes:

2c all purpose flour

3Tb sugar 

2 tsp baking powder 

1 tsp baking soda

1/4 teaspoon salt 

2 c. buttermilk

2 eggs

Juice from 2 large lemons (about 1/3 c)

Zest from 2 large lemons 

Mix flour, sugar,baking powder, baking soda and salt in a large bowl. Set aside. In a medium size bowl whisk the buttermilk, eggs, lemon juice and zest. Add the wet ingredients to the dry ingredients and stir to mix well but DO NOT overstir. Let batter sit for 5 minutes— you may notice bubbles forming. Heat a griddle or frying pan, coated with butter or oil, over medium/medium low heat. Spoon 1/4 batter onto hot griddle. Flip after a few minutes— bubbles will have formed around the edges. Cook until light brown on the other side. Continue until all the batter is done. 

Compote:

2 cups blueberries, fresh or frozen

1Tb fresh lemon juice 

1/2tsp vanilla extract

1 tsp maple syrup

1/4 c sugar

3Tb water

Add 1c of your blueberries to a small saucepan with all the other ingredients. Simmer over medium heat for 10 minutes, stirring frequently. After 10 minutes, add the last cup of blueberries and continue stirring for another 8-10 minutes. Remove from heat and let cool for about 10 minutes. Serve warm.

Notes:

Buttermilk substitute: plain yogurt, sour cream or whole milk with lemon juice added.
Blueberries: for the compote they can be fresh or frozen— depends on the season. 
If you don’t have time (or enough blueberries) to make the compote you can always add 6-8  fresh blueberries to each pancake before you flip it.