Sunday Morning Griddle Cakes

In my freezer, I had one cup left of our fresh frozen blueberry pickings from last year.  The 2017 season was not the best for blueberries in the Northwest.  It just did not get hot enough to produce an abundance of berries and so we have been cherishing every last blueberry we picked.  So…what better day to splurge than a Sunday morning with your family?!!!!

I just LOOOOVE Sunday mornings.  Unlike any other morning, we usually get to stay in our pjs for as long as possible, savoring every moment with coffee in-hand.  And as you know I LOVE breakfast!  I’ve shared my Power Pancakes, our Mountain Oatmeal, and some quick and easy morning options in Tasty Breakfast.  Here is another one of our family’s favorite Sunday morning meals:

Griddle Cakes with Blueberry Compote

First, let’s start the compote!

Blueberry Compote

Put however many blueberries into a sauce pan.  Frozen or fresh.  I had approximately 1 cup left from last year’s harvest.

Next, I use one of my favorite tools, the Micropane.

To the blueberries, I zest approximately (substitute lemon if you don’t have an orange)  This zest does just that…adds a little ZEST to your dish taking it from bland to Fab!  Say YAY! to gourmet.

Say YAY to gourmet!  -Melissa Manos 2018

After zesting, cut that orange open and squeeze about 2T of orange juice into the sauce pan.  Add 1t. of sugar and turn the burner on low heat, letting the blueberries simmer  while you mix up your pancakes, stirring every once in a while.

Griddle Cakes

Pull out all your ingredients onto the counter so this comes together quickly.

Dry Ingredients

In a large bowl, measure and whisk together your dry ingredients: 1/2 c. whole wheat flour, 1/2 c. flour, 1/2 c. oats, 1 T. sugar, 1 t. baking powder and 1/2 t. baking soda.  I also add a 1 T. chia seeds to add a little crunch and added nutrients.

Wet Ingredients

Beat together: 1 egg, 2 T. butter melted, 1c.+ buttermilk*

*Tip: if you don’t have buttermilk on-hand, you can make some!  Just add 1T lemon juice or vinegar to 1 c. milk and let sit for about 5-10 minutes)

Add wet ingredients to the dry ingredients.  Add more buttermilk if the mixture is too thick.  Sometimes my batter looks more like cupcake batter than pancake.  It should be the consistency of pancake mix: not too thin and not too thick.

Check on compote.  If thick, turn burner off and I add a little maple syrup to make it go a little further (approx. 1/4 cup).

Heat griddle.  Pour batter on the griddle 1/2 cup at a time.  Flip the pancakes when sides start to brown and you see bubbles form in your pancake.  Let cook another 1-2 minutes on second side then take off the griddle and repeat with remaining batter.

Serve your griddle cakes with compote drizzled over top and a sprinkle of powder sugar.

Try it!  I’m pretty sure your family will love the hearty thick cake with the flavorful compote over the top.  It’s so tasty!

I hope you have a wonderful Sunday with your family!

xo, Melissa