BUTTERMILK PANCAKES WITH BLUEBERRY COMPOTE

This recipe is from THE COMMON GRILL COOKBOOK by Chef Craig Common

Buttermilk Pancake Mix:
1 1/4 C flour
2 T sugar
1 t baking powder
1 t baking soda
1/2 t salt
1 1/2  C buttermilk
1 cup creme fraiche or sour cream
1 egg
2 t vanilla extract.

Combine flour, sugar, baking powder, baking soda, and salt in a large bowl; mix thoroughly.

In a separate bowl. whisk buttermilk, creme fraiche, eggs and vanilla. Add to dry ingredients and stir until blended.

Set aside until ready to serve.

BLUEBERRY COMPOTE:
1 C blueberries
1/4 C sugar
1/4 water

In a small saucepan, combine 1/2 C of the blueberries with the sugar and water. Simmer over low heat until berries burst, approximately 5 minutes. Add remaining berries. Continue cooking until mixture covers the back of a wooden spoon, approximately 3 to 4 minutes.

TO PREPARE BUTTERMILK PANCAKES: For each pancake, pour 1/4 C of the buttermilk pancake mix onto a hot griddle or pan. Cook until golden on both sides.

Place 3 or 4 pancakes on a serving plate and ladle Blueberry Compote over pancake. Top with whipped cream. Serve with warm pure maple syrup.