Sugar Moon Pancakes
Kick your Sunday brunch up a notch with these sinful pancakes that are smothered in a delicious compote made from wild blueberries and don’t forget to add the silky maple whipped cream.
Sugar Moon Red Fife Pancakes
Rated 5.0 stars by 1 users
Category
Brunch
Servings
4
Prep Time
15 minutes
Cook Time
23 minutes
Kick your Sunday brunch up a notch with these sinful pancakes that are smothered in a delicious compote made from wild blueberries and don’t forget to add the silky maple whipped cream
Ingredients
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2 eggs
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3 tbsp canola oil
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1¾ cups fresh buttermilk
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1 cup red fife flour
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½ cup unbleached white flour
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Pinch of salt
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1 tbsp sugar
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¾ tsp baking soda
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Maple syrup, optional
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2 tbsp baking powder
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1cup Nova Scotia wild blueberries, frozen (If using fresh, add 1 oz (30 mL) water
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2 tbsp maple syrup
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4 ounce whipping cream
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1 tbsp maple syrup
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1 tbsp maple syrup
Blueberry Compote
Maple Whipped Cream
Directions
Step 1
For the pancakes, beat eggs in a bowl. Add oil and buttermilk thoroughly.
Step 2
In a large bowl combine white and whole wheat flours, salt, sugar, baking soda and powder. Stir the wet mixture into the dry ingredients, mixing lightly until just combined.
Step 3
For each pancake, pour about 1/3 cup (75 mL) of batter onto a hot griddle. Cook until bubbles appear on top, then flip to cook the other side.
Step 4
Serve with pure maple syrup.
Step 5
For the wild blueberry compote, combine the 1 cup blueberries and maple syrup in a medium saucepan, stir over medium heat and bring to a boil. Lower the heat, simmer for 5-10 minutes until the mixture thickens. Set aside. Serve at room temperature over Sugar Moon Buttermilk Pancakes.
Step 6
For the Maple Whipped Cream, beat the whipping cream with the maple syrup until stiff peaks form. Serve over Blueberry Compote on Sugar Moon Classic Buttermilk Pancakes.