Kick your Sunday brunch up a notch with these sinful pancakes that are smothered in a delicious compote made from wild blueberries and don’t forget to add the silky maple whipped cream. (Courtesy of Brenda Brown, Sugar Moon Farm.)
Sugar Moon Pancakes
Maple Whipped Cream
For the pancakes, beat eggs in a bowl. Add oil and buttermilk thoroughly.
In a large bowl combine white and whole wheat flours, salt, sugar, baking soda and powder. Stir the wet mixture into the dry ingredients, mixing lightly until just combined.
For each pancake, pour about 1/3 cup (75 mL) of batter onto a hot griddle. Cook until bubbles appear on top, then flip to cook the other side.
Serve with pure maple syrup.
For the wild blueberry compote, combine the 1 cup blueberries and maple syrup in a medium saucepan, stir over medium heat and bring to a boil. Lower the heat, simmer for 5-10 minutes until the mixture thickens. Set aside. Serve at room temperature over Sugar Moon Buttermilk Pancakes.
For the Maple Whipped Cream, beat the whipping cream with the maple syrup until stiff peaks form. Serve over Blueberry Compote on Sugar Moon Classic Buttermilk Pancakes.