Buttermilk Pancakes with Blueberry Compote and Vanilla Ice Cream
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 511 kcal | (24 %) | ||
| Protein | 10.3 g | (11 %) | ||
| Fat | 16.1 g | (14 %) | ||
| Carbohydrates | 79 g | (53 %) |
Ingredients
- For the blueberry compote
- 500 grams Blueberries
- 50 grams sugar
- 1 packet Vanilla sugar
- 250 milliliters Grape juice
- 2 tsps cornstarch
- For the pancakes
- 125 grams Pastry flour
- 1 pinch salt
- 2 Tbsps sugar
- 1 packet Vanilla sugar
- 1 tsp Baking powder
- 1 medium egg
- 100 milliliters Buttermilk
- 2-3 tablespoons Sparkling water
- clarified butter (for cooking)
- To serve
- 20 grams Pistachio
- 4 scoops Vanilla ice cream
- 1 tsp Orange zest
- powdered sugar (for dusting)
Preparation steps
For the blueberry compote: Rinse the blueberries and pat dry. Place in a saucepan along with the sugar, vanilla sugar and grape juice. Simmer for 3-4 minutes. Stir the cornstarch with a little cold water until smooth, add to the blueberries and bring to a boil, stirring. Let cool.
For the pancakes: Combine the flour, salt, sugar, vanilla sugar and baking powder. Whisk the egg, buttermilk and sparkling water until smooth then whisk into the dry ingredients until smooth. Working in batches, melt the butter in a large frying pan, add tablespoonfuls of batter to the pan and cook until golden brown on both sides. Drain on paper towels.
Chop the pistachios. Arrange the pancakes, blueberry compote and vanilla ice cream on serving plates. Sprinkle with pistachios and orange zest. Serve dusted with powdered sugar.
