Buckwheat Pancakes with Wild Blueberry Apple Compote

Ingredients

• 1 ½ cups 1% milk
• 1 cup buckwheat flour
• 1 large egg
• ¼ teaspoon salt
• 1 tablespoons butter
• 1 tablespoon sugar
• 1 tablespoon baking powder
• 2 tablespoons fresh lemon juice
• 1 tart apple
• 1/3 cup sugar
• 2 ½ cups frozen Wild Blueberries
• 2 teaspoons cornstarch
• 1 tablespoon powdered sugar

Preparation

Mix milk, sugar, melted butter and eggs together, Using a whisk, add buckwheat flour and mix until dough is smooth. Cover and let sit for approximately 30 minutes.

In the meantime, squeeze lemon juice in a saucepan. Peel, core, and coarsely dice apple. Place diced apple, sugar, lemon juice and frozen Wild Blueberries in saucepan and bring to a simmer. Berries will provide juice when they defrost. Simmer about for 10 minutes or until apples are soft but not mushy.

Dissolve corn starch in small amount of water( 2–3 tablespoons). Add to compote and stir well until compote thickens. Bring to boil and remove from heat. Cover and let cool slightly.

Melt small amount of butter in a large sauté pan or coat with cooking spray. Place a small amount (more or less for your favorite size pancake) of batter on heated pan and cook until bubbles in batter break. Turn and cook for another few minutes. Serve pancakes with warm Wild Blueberry apple compote and sprinkle with powdered sugar. Serves 4

Tip: The pancakes and compote are delicious with a dab of vanilla Greek yogurt or sour cream. Bacon also adds a nice balance of flavors.

Nutritional Information per Serving
360 calories, 57g carbohydrate, 9g protein, 10g fat, 102mg cholesterol, 0g trans fat, 180mg sodium, 6g fiber