Today is Shrove Tuesday, the day before the Lenten season begins. In England, they feast on pancakes on Pancake Tuesday, a tradition I much enjoy. In honor of Pancake Tuesday, the girls and I devoured pancakes this morning. I thought I'd share my favorite pancake recipe with blueberry compote.
I can't wait for blueberry picking season to come around again this year. I'm hoping Maggie will be up for visiting the blueberry picking farm with Molly & I. Until then, our leftover frozen blueberries are keeping summer alive at our breakfast table.
Happy Shrove Tuesday!
Prep Time: 8 minutesCook Time: 5 minutes6070493Ingredients (Nine 4-inch pancakes)
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 1/2 cup whole milk
- 2 large eggs
- 3 Tablespoons butter, meltedInstructions1. In a small bowl, sift together flour, baking powder, baking soda and salt.2. In another small bowl, mix together sour cream and whole milk.3. Using an electric mixer and a large blow, beat eggs at high speed until light and fluffy.4. Slowly add in flour mixture and sour cream mixture, alternatively to the eggs. Slowly blend in the melted butter once everything else is combined.5. Using a hot griddle, add a 1/4 cup of pancake batter and cook until bubbles form on the surface. Flip and cook for approximately 2 1/2 minutes until nicely browned. Serve with blueberry compote, butter and maple syrup.Powered by Recipage
The Blueberry Compote Recipe can be found on my Recipe page. (PS Photographing blueberry compote is hard!)