It ain’t easy to beat a stack of blueberry pancakes dripping with fresh butter and maple syrup, and so I will not even try. This variation is more for kicks, a change of pace if you have food A.D.D. and can’t leave a perfectly fine meal well enough alone.

There are many great pancake recipes in the world and if you have a favorite then why have you not invited me for breakfast? This is my go-to pancake recipe because it is quick and delicious. Simple butter and pure maple syrup taste great with these, too.

Compote is a fancy name for fruit sweetened in a simple syrup (equal parts sugar and water). This red berry compote is a combination of raspberries, strawberries, and blackberries. Frozen raspberries and blackberries are fine to sub but fresh strawberries are a must.

The whipped cream is sweetened with maple syrup, vanilla, and cinnamon. If this recipe appeals to you because you don’t like maple syrup, use sugar or honey instead. The cool cream melts over the hot pancakes and warm berries, a fitting springtime update for a decadent and delicious breakfast.

Blueberry Pancakes with Red Berry Compote and Cinnamon Whipped Cream
Serves 2-4
Recipe may be easily doubled

1 1/4 cup all purpose flour

2 Tablespoons sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup milk or buttermilk (I use almond milk)

1 egg

2 Tablespoons melted butter

2 tablespoons sour cream (sub with yogurt or you can leave it out, too)

1 pint fresh blueberries, washed and dried

Red Fruit Compote, recipe below
Cinnamon-Maple Cream, recipe below

Whisk together first 5 (dry) ingredients in a large bowl. Whisk together additional (wet) ingredients (except blueberries) in another large bowl. Add the wet ingredients to the dry ingredients and quickly mix a few times until batter is mostly smooth. A few lumps will remain. Do not over stir, a few streaks of flour are good. Gently fold in blueberries.

If you have time, allow batter to rest while you make compote and cream, up to one hour.

Heat a non-stick griddle pan over medium heat. Pan is ready when a drop of water sizzles and immediately disappears. Use butter to grease the skillet and drop 1/4 - 1/3 cup fulls of batter onto hot skillet. Cook until bubbles reach the top of the pancakes and bottom is golden brown. Flip and cook through, about 45 seconds to 1 minute. Serve hot with compote and cream (or real grade B maple syrup and butter).

Red Berry Compote

1/4 cup water
1/4 to 1/3 cup sugar
1 Tablespoon raspberry or orange liqueur (optional)
1 quart fresh strawberries, washed, stemmed, and sliced
1 pint fresh raspberries, washed
1 pint fresh blackberries, washed

Taste fruit to gage the sweetness. If the fruit is not very sweet, you may want to increase the sugar. Heat water and sugar in medium saucepan over medium heat until sugar is dissolved. Add liqueur, if using, and berries. Drop heat to low and simmer until berries just soften and release some of their liquid, 1-2 minutes.

Cinnamon-Maple Whipped Cream

1 cup cold heavy whipping cream
3 Tablespoons pure Grade B maple syrup
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon

Place all ingredients in a bowl and whip until soft peaks form. If you do this by hand it is a great arm work out.