Succulent Fluffy Buttermilk Pancakes with Sweet Vanilla Berry Compote and Crispy Bacon

Allergens

Milk, Eggs, Wheat

Ingredients

• 1 3/4 cups all
• purpose flour
• 2 teaspoons baking powder
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 2 cups buttermilk
• 1 large egg
• 3 tablespoons unsalted butter, melted and cooled
• 1 teaspoon pure vanilla extract
• Canola oil, for frying
• 8 slices bacon
• 2 cups mixed fresh berries (such as strawberries, blueberries, and raspberries)
• 1/4 cup sugar
• 1 tablespoon cornstarch
• 1 teaspoon pure vanilla extract

Instructions

1. In a large bowl, whisk together the flour, baking powder, sugar, and salt. Set aside.
2. In another bowl, combine buttermilk, egg, melted butter, and vanilla extract. Whisk until well combined.
3. Add the wet ingredients to the dry ingredients, stirring just until combined. Do not overmix. Let the batter rest for 5 minutes.
4. Preheat a non stick griddle or skillet over medium heat. Lightly oil the surface.
5. Pour 1/4 cup portions of batter onto the griddle, cooking in batches. Cook until bubbles appear on the surface and the edges are set, about 2 minutes. Flip and cook for an additional 1 2 minutes, or until golden brown.
6. Place cooked pancakes on a serving plate and cover loosely with foil to keep warm. Repeat with remaining batter.
7. Cook bacon in a separate skillet until crispy and golden brown, about 3 4 minutes per side. Transfer to paper towels to drain.
8. In another saucepan, combine berries, sugar, and cornstarch. Cook over medium heat, stirring frequently, until the mixture thickens and berries soften slightly, about 5 minutes. Remove from heat and stir in vanilla extract.
9. Serve warm pancakes topped with a generous spoonful of the sweet vanilla berry compote and a piece of crispy bacon on the side.

Chef’s Insight

Allow the buttermilk pancake batter to rest before cooking to ensure a fluffy and tender result.

Notes

This recipe is ideal for a standard diet and features mouthfeel, aroma, and plating appeal.