Belgian Blueberry Pancake Recipe
blueberry compote, lemon drizzle, pearl sugar
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Ingredients
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Pancake Batter
Blueberry Compote
Lemon Drizzle
Garnish
Method
Pancake Batter
Prepare the Batter
In a large mixing bowl, whisk together the flour, baking powder, granulated sugar, and salt until well combined.
Combine Mixtures
Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the blueberries. Do not overmix.
Blueberry Compote
Make the Compote
In a small saucepan, combine 2 cups of blueberries, 1 tablespoon of granulated sugar, and 1 tablespoon of lemon juice. Cook over medium heat, stirring occasionally, until the blueberries break down and the mixture thickens (about 5-7 minutes).
Cool the Compote
Remove the saucepan from heat and let the compote cool slightly before serving.
Lemon Drizzle
Prepare the Drizzle
In a small bowl, combine 1 cup of powdered sugar, 2 tablespoons of lemon juice, and 1 teaspoon of lemon zest. Mix until smooth.
Cooking Pancakes
Cook the Pancakes
Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for an additional 2 minutes until golden brown.