There’s nothing better than a stack of warm pancakes to start the weekend. Since I was a little Dana, my mother would only get me up in the morning to go to school if she gave me a stack of pancakes. Even though it was pitch black and I was trying to stay in bed, I’d crawl to the table to have a stack of hot pancakes. It’s embarrassing, but I used to hate mornings so much in elementary school that my mother would wrap me in a blanket and carry me to the kitchen, where I would slump over on a breakfast stool. This shows three things: my mother, who is 5 feet 2 inches tall, was a saint; 2) I am spoiled; and 3) pancakes are always there for me.
The batter for these pancakes is lighter and less sweet than a typical pancake. They are more hearty. There’s plenty of whole wheat, oats, and buttermilk, plus a little sugar and butter. They are as simple as it gets, and that’s how I like them.
What about the compote, then? Amazing. Warm blueberries, orange juice, zest, and sugar. It didn’t feel right to add an herb. Don’t add more things just to be exotic when you already have something good going. You only need the basics sometimes (most of them, in my opinion).
What do they taste like? The griddle cake is a delicious treat—it’s light, fluffy, and not too sweet. This meal is complete with the blueberry-orange compote. If you’re having it on the weekend, using syrup is optional.
Ingredients
PANCAKES
- 1/4 cup whole-wheat flour (or half whole-wheat flour and half all-purpose flour).
- Half a cup of oatmeal (quick-cooking or old-fashioned)
- 1 cup well-shaken buttermilk (or 1 cup milk + 1 Tbsp lemon juice or vinegar)
- Butter (melted): 2 Tbsp
- One large egg (slightly beat)
- Sugar 1 Tbsp
- One pinch of salt
- 1 tsp of baking powder
- 1/2 tsp baking soda
COMPOTE:
- I used frozen blueberries.
- One medium orange (zested)
- Orange juice, 2 Tbsp
- 1 tsp Sugar
Instructions
- Place a small saucepan on medium heat and preheat the griddle. Add the blueberries, sugar, and orange juice and stir until the mixture simmers. Use a wooden spoon to smash the berries. Remove from heat once the sauce is warm, bubbly, and thickened.
- Mix dry ingredients in a large mixing bowl. Separately mix the wet ingredients and then combine them, stirring just until combined.
- Pour a scant 1/4 cup onto a lightly oiled griddle. Cook until bubbles appear on the top and the edges are slightly dry. The underneath should be golden brown.
- Flip the omelet and cook it on the other side for 1-2 more minutes or until golden underneath.
- Serve warm with orange-blueberry compote, maple syrup, and a sprinkling of blueberries.
