Who doesn’t like pancakes? Seriously, if you don’t like pancakes feel free to click the small box with an “X” in the upper right corner of your screen now. The American classic has dozens of variations, a plethora of toppings, and even after…a myriad of sauces. You can have savory or sweet, tangy or tart, breakfast or dinner, the possibilities are endless. This pancake is actually the basic recipe that I use most of the time. What makes it unique for my friends at KAMR Today in Amarillo is that we will top it with a blueberry and pear compote. No maple syrup, just the natural syrup created by the fruit compote. Enjoy!
Buttermilk Pancakes with Blueberry Pear Compote
- 1 ½ cups All Purpose Flour
- 3 ½ tsp Baking Powder
- 1 tsp Kosher Salt
- 1 tbsp Granulated Sugar
- 1 ¼ cups Buttermilk
- 1 ea Large Egg room temperature
- 3 tbsp Butter melted
- 1 ea Pear Bartlett or D’Anjou
- 1 pint Blueberry
- ¼ cup Granulated Sugar
In a mixing bowl, mix flour, baking powder, salt, and sugar.
In the center, add buttermilk, egg, and melted butter.
Whisk until smooth.
Heat a lightly oiled fry pan over medium heat.
Pour approx. ¼ cup batter onto pan.
Brown both sides and serve hot.
In small saucepot, add diced pear, blueberry, and sugar.
Slowly bring to a boil.
Reduce to desired consistency.
Serve hot on top of pancakes.