Buttermilk Pancakes with Blueberry Compote and Vanilla Ice Cream

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Buttermilk Pancakes with Blueberry Compote and Vanilla Ice Cream
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Difficulty:
advanced
Difficulty
Preparation:
50 min.
Preparation
Calories:
511
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories511 kcal(24 %)
Protein10.3 g(11 %)
Fat16.1 g(14 %)
Carbohydrates79 g(53 %)

Ingredients

for
4
For the blueberry compote
500 grams
50 grams
1 packet
250 milliliters
2 teaspoons
For the pancakes
125 grams
1 pinch
2 tablespoons
1 packet
1 teaspoon
1
medium Egg
100 milliliters
2-3 tablespoons Sparkling water
Clarified butter (for cooking)
To serve
20 grams
4 scoops
1 teaspoon
Powdered sugar (for dusting)

Preparation steps

1.

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.

2.

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.

3.

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.