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Buttermilk Pancakes with Blueberry Compote
Makes about 18.

2 1/2 cups all purpose flour
1/4 cup sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 cups buttermilk
2 cups sour cream
2 large eggs
4 teaspoons vanilla extract

3 tablespoons unsalted butter
Additional unsalted butter

Whisk first 5 ingredients in large bowl. Whisk buttermilk, sour
cream, eggs and vanilla in another large bowl. Add to dry ingredients.
Stir until batter is just blended but still lumpy (do not overmix).
Melt 1/2 tablespoon butter on griddle over medium heat. Pour batter
by 1/3 cupfuls onto griddle, spacing 2 inches apart. Cook until
bubbles break on surface, about 3 minutes. Turn pancakes over.
Cook until bottoms are golden, 3 minutes. Transfer to plates. Repeat
with remaining batter, adding butter to skillet as needed. Serve
pancakes immediately with butter and Blueberry Compote.


BLUEBERRY COMPOTE

2 1/2 cups frozen blueberries, unthawed
1/3 cup sugar
1/3 cup water

Combine 1 1/2 cups blueberries, sugar and 1/3 cup water in heavy
small saucepan. Simmer over medium heat until berries burst, stirring
often, about 10 minutes. Add remaining 1 cup berries. Cook until
compote coats spoon, stirring often, about 8 minutes. (Can be made
3 days ahead. Cover and chill.) Serve warm.

Makes about 1 1/2 cups.

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