It was a quiet breakfast this morning at the Marv’s. It was also another meal based off of one I had in Portland. (That city has some seriously good food.) Anyway, since I didn’t want to try to figure out the alchemy of making a whole wheat pancake I used a mix and doctored it up. With the blueberry compote I wanted to see what sweetener would work best so after it was done thickening I divided it in half and tried two different sweeteners – we preferred the brown sugar one because it had the wider flavor – but I’m going to keep dinking around with the recipe and will update this post with my findings.
Whole Wheat Pancakes with Blueberry Compote
2 c Kodiak Cakes Flapjack & Waffle mix
2 c 1% milk
1 t cinnamon
2 c frozen blueberries
2/3 c water
1 t lemon zest
1 t corn starch
1/4 – 1/3 c brown sugar
– or –
2 T splenda & 2 t vanilla
Mix the pancake ingredients together. Batter will be lumpy. Pre-heat griddle over medium heat and spray with oil. Pour or ladle onto griddle and cook until tops are all bubbly, flip and cook other side. When pancakes are browned appropriately on this side remove from heat and place on heated plate in warmish oven.
Meanwhile, put blueberries, water, lemon zest and corn starch in sauce pan bring to a boil and then reduce heat to a simmer. Simmer, stirring occasionally while cooking the pancakes. When the pancakes are almost done add in the salt. Choose either brown sugar or splenda & vanilla to sweeten. If you choose brown sugar add in over heat and stir until dissolved. If splenda, remove from heat and stir in. Serve over pancakes and enjoy!
Other thoughts we had: we might try were adding some lemon zest to the pancakes as well to give them the lemon/blueberry play of flavors as well. Or to give them a gingerbread spice flavor to contrast with the blueberries, maybe top with some whipped cream as well in that case. We will see.