This recipe originally accompaniedepi:recipeLink="101037"Buttermilk Pancakes with Blueberry Compote.
Ingredients
Makes about 1 1/2 cups
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.
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Reviews (31)
Back to TopToo much sugar for our palates. I cut sugar and added finely grated lemon rind.
Anonymous
Australia
3/21/2015
blueberries, unthawed.... does that mean they want them frozen? Geez epicurious. Calling copy editor to aisle 9.
jjleonard26
Chicago, IL
3/15/2015
A very nice simple addition to dessert or pancakes/waffles. In the future, I would add a dash of cinnamon, nutmeg and/or all spice to really add pop.
pamnjay
Portland
1/2/2011
made the compote to top whole wheat blueberry pancakes. Cut the sugar a bit and also added Grand Marnier at the end per a previous suggestion. A delicious addition to our Sunday pancakes. Will make again.
literary1
Chattanooga, TN
10/10/2010
These are the best pancakes I've ever had in my entire life. Really. The batter appeared too thick the 1st time I made them but they came out moist and perfectly. I am too lazy to make compote so I put fresh blueberries in the batter or have them with just syrup.
RatticusFinch
bradenton, florida
5/28/2010
I tried this recipe the other morning on top of pancakes. It didn't come out as thick as I'd hoped, but it was so sweet and good! Though, after awhile, the skin on the blueberries got tough and a little hard to chew.
dizzywhim
5/23/2010
Add 1 1/2 T. Grand Marnier at the end after you take it off the heat. Delicious!
FishersCook
2/7/2010
Easy and delicious. Great on waffles.
laura81
NYC
5/10/2009
Great recipe. Easy to put together, tastes great, makes the kitchen smell wonderful. I think you could substitute just about any frozen berry here, but if you make it with blueberries squeeze half a lemon into it.
ccm7g
Richmond, VA
4/18/2009
Excellent using either fresh or frozen berries. You may not need to cook them as long as stated in recipe. Also, you may need to add a bit more sugar to taste.
Anonymous
erie, pa
9/7/2008
I served this compote as a bed for slices of lemon almond cake. Wonderful! This will be great over vanilla ice cream, too!
grigoro
9/4/2008
Simple and excellent. We chilled the compote then served it over pound cake with ice cream for dessert. Fantastic!
ERPriest
Chicago suburbs
9/1/2008
Really great and easy. I often use frozen mixed berries and it's delicious.
Anonymous
7/3/2008
This recipe was SO GOOD! I had it on the whole-wheat oatmeal pancakes and it was absolutely exceptional...I don't think I ever want to use the corn syrup labeled as syrup ever again! This was very well received by the other tasters, as well! DELICIOUS!!!!!!!
Anonymous
Salt Lake City, Utah
4/6/2008
This is a staple in our house. I make it with Splenda replacing the sugar to keep the calories down. Great on pancakes or over ricotta creme...just like cheesecake only without the guilt!!
jkorona
Lexington KY
7/12/2007
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