I make him a nice hot breakfast Monday thru Friday and he makes me whatever I want on the weekends. I am so lucky as he can cook anything from Souffle's to German Pancakes and everything in between!
Today we are having Strawberry and Blueberry Pancakes, with home made Blueberry Compote, YUM. Spring is on the way!
2 cups all-purpose flour
1 cup cubed strawberries
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle
1 cup blueberries
1 tsp Arrowroot
2 tbl honey
1 tsp lemon juice
1/2 tsp vanilla
Mix together everything except the arrow root, bring to a slow simmer for 5 minutes, add the arrow root and simmer for another 5 minutes till thickened.
Heat griddle to 375 degrees
Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter and strawberries, whisk to combine. Batter should have small to medium lumps.
Heat oven to 175 degrees and put a plate in the oven (you can hold your pancakes for quite some time in the oven). Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess.
Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, add your blueberries and flip over (we like them on the finished pancake instead of inside)
Cook until golden on bottom, about 1 minute and flip.