Blueberry Lemon Pancakes + Zesty Berry Compote

There is absolutely nothing better than waking up to a warm and fluffy stack of pancakes. In our home, pancakes are a weekend staple, especially on game day! I love whipping up a batch and really savoring each bite as the syrup drizzles down and seeps in between each stack. I use my go-to basic pancake mixture [fantastic for any time you're craving old fashioned short stacks] but usually with a new ingredient- because if you know me, you know I love to experiment. 


For the pancakes:

1 cup flour

1 cup milk

2 tbsp lemon juice, fresh squeezed

2 tbsp white sugar

1 tsp baking powder

1/2 tsp baking soda

1/3 tsp sea salt

1 egg, slightly beaten

2 tbsp butter, melted

1 tbsp lemon zest

1/2 cup blueberries, fresh

For the compote:

1 cup blueberries, fresh

1/4 cup water

1 -2 tbsp sugar

1 1/2 tbsp lemon zest



For the pancakes:

1. Whisk together the milk and lemon juice in a bowl and let sit for a few minutes

2. In a mixing bowl, combine flour, sugar, baking powder, baking soda, salt, and lemon zest

3. Add in the egg and butter. Mix well

4. Add in the milk and lemon mixture; mix until smooth. Then stir in the fresh blueberries

5. Coat griddle with cooking spray. Cook pancakes over medium heat until bubbles form on one side. Flip and cook until bottoms are golden

For the compote:

1. Place all of the ingredients in a small sauce pan. Cook over medium heat for 15 minutes. Note: you can substitute the blueberries for your favorite type of berry or mixed berries.

Enjoy! And if you decide to recreate a version of this, or any future dishes, please send me pictures and let me know how it turned out! Don't forget to tag and hashtag @sobiasiddiqui and #modalacarte on IG