Let's talk breakfast. During the week I eat breakfast in my cubicle. It usually involves something fast like Wasa crackers with cream cheese and smoked salmon or peanut butter and jam. Occasionally, I eat leftovers for breakfast. I've even had a bowl of cold borsch first thing in the morning.
On weekends, however, the story is different. 90 percent of the time I prefer a savory breakfast: eggs, potatoes, bagel with lox. Once in a blue moon, though, I crave something sweet. That's exactly what happened a few weeks ago when I created Blueberry & Nectarine Pancakes with Blueberry & Nectarine Compote.
Note: please don't judge these pancakes by the photos: they tasted ten times better than I've managed to make them look ;)
Blueberry & Nectarine Pancakes with Blueberry & Nectarine Compote
Makes ~ 8 pancakes
Ingredients
for the pancakes
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons sugar
1 large egg
3 tablespoon melted butter, plus extra butter for the pan
1/2 cup buttermilk
1/2 cup milk
1 teaspoon lemon extract
zest of 1 lemon
1/2 cup blueberries
1 small nectarine, chopped
for the compote
1/2 cup blueberries
1 nectarine, diced
1/4 cup water
2-3 tablespoon sugar, depending on how sweet the berries and the nectarine are
topping
powdered sugar
Directions
1. In a bowl combine flour, baking powder, and salt.
2. In a separate bowl, cream butter and sugar. Add an egg and incorporate.
3. Add the flour mixture to the butter/sugar/egg mixture and mix to combine without overworking the batter.
4. Whisk in the buttermilk, milk and lemon extract and fold in the lemon zest, blueberries and nectarine.
5. Heat the extra butter in a skillet and using 1/4 cup measure form your pancakes, sautéing them about 5 minutes on each side.
6. Meanwhile, make the compote by adding the blueberries, nectarine, water and sugar to a small saucepan, bringing the mixture to a boil, and then simmering the compote for about 5 to 10 minutes and slightly mashing the blueberries and nectarine.
7. Serve the pancakes topped with the compote and a bit of powdered sugar.
I loved the slight lemon flavor in the pancakes and having a burst of the blueberries in each bite. Of course you can make this same recipe with blackberries, raspberries, peaches and plums.
The compote is also great served on top of ice cream or mixed with a bit of champagne or sparkling water!
What's your favorite breakfast?
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