Buttermilk Pancakes with Blueberry Compote and Vanilla Ice Cream

Buttermilk Pancakes with Blueberry Compote and Vanilla Ice Cream
50 min.


for 4 servings
For the blueberry compote
500 grams Blueberry
50 grams Sugar
1 packet Vanilla sugar
250 milliliters Grape juice
2 teaspoons Cornstarch
For the pancakes
125 grams Pastry flour
1 pinch Salt
2 tablespoons Sugar
1 packet Vanilla sugar
1 teaspoon Baking powder
1 medium Egg
100 milliliters Buttermilk
2-3 tablespoons Sparkling water
Clarified butter (for cooking)
To serve
20 grams Pistachios
4 scoops Vanilla ice cream
1 teaspoon Orange zest
Powdered sugar (for dusting)
print shopping list

Preparation steps

Step 1/3

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.

Step 2/3

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.

Step 3/3

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.