Instructions

• Make the blueberry compote: place 2 cups frozen organic blueberries (defrosted or fresh), 2 tablespoons brown sugar, 2 tablespoons maple syrup, 1/2 tablespoon fresh lemon juice, and 1/4 teaspoon ground cinnamon in a small saucepan. Heat over medium until it comes to a boil, then reduce heat to low and simmer for 5 minutes, stirring occasionally. Keep the compote warm on the lowest heat while you make the pancakes.
• In a large bowl, whisk together 1½ cups all-purpose flour, 2 tablespoons sugar, 1 teaspoon baking powder, ¾ teaspoon baking soda, and ⅛ teaspoon salt.
• In a medium bowl, whisk the egg, 4 tablespoons butter (melted), and 1⅓ cups buttermilk until combined.
• Pour the wet mixture into the dry ingredients and stir gently until just combined. Do not overmix; the batter should be thick with some small lumps. If the batter is too stiff to pour, loosen it with small additional splashes of buttermilk until it reaches a thick, pourable consistency.
• Heat a large nonstick griddle or large skillet over medium heat until hot. For each pancake, add about ½ teaspoon vegetable oil to the pan (you can add oil before each pancake or oil the surface lightly and wipe between batches).
• Using a ¼- to ⅓-cup measure, scoop batter onto the oiled pan, leaving space between pancakes.
• Cook the pancakes until bubbles start to rise to the surface and the edges look set, then flip. Continue to cook until the pancakes are cooked through and no raw batter remains in the center. If the outsides brown before the centers cook, lower the heat.
• Transfer cooked pancakes to a plate and keep warm while you finish the remaining batter.
• Serve the pancakes topped with the warm blueberry compote.