Blueberry Pancakes & Lemon Butter

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pancakes:

• 2 cup all purpose flour

• 1 1/2 - 2 cup whole milk (use around 1 1/2 cup if you prefer your pancakes to be more dense)

• 2 eggs

• 4 tbsp butter (melted)

• 2 tsp baking powder

• 2 tbsp sugar

• 1/2 tsp salt

• 1/2 tsp cinnamon

• 1 tsp vanilla

• 1/2 tsp molasses

blueberry compote:

• 1 1/2 cup blueberries

• 2-4 tbsp sugar (depending on how sweet the berries are on their own)

• 2 tsp lemon juice

• dash of salt

lemon butter:

• 1 stick butter

• 1 tbsp powdered sugar

• 1 lemon (zest only)

Preparation:

• Prepare the pancakes by adding all of the dry ingredients into a large bowl. Whisk to combine. Add the remaining ingredients, minus the butter. Whisk until smooth.

• Melt the butter in the microwave (about 30 seconds). Add the butter to the batter, whisk until evenly incorporated.

• Prepare the compote by adding blueberries, lemon juice, sugar, and pinch of salt to a pot. Cook on medium, allowing mixture to simmer for about 5-10 minutes. Stir, then set aside and allow to cool.

• To make the lemon butter, cream the butter using a stand/hand mixer for 2-3 minutes or until the butter is light and fluffy. Add the sugar and lemon zest, whip to combine.

• Add a sliver of butter into a medium size frying pan on medium heat. Pour 1/4-1/3 cup batter into the pan. Rotate the pan to achieve a circular shape if needed. Cook for 60-90 seconds or until the pancake starts to have lots of small bubbles. Flip the pancake, cook for another 60-90 seconds.

• Serve with maple syrup, powdered sugar, compote, and lemon butter.

• Enjoy.