Maine Blueberry Pancakes with Blueberry Compote

This breakfast dish comes to us from chef Tim Purdy of the villager Cafe in Camden, Maine. He writes:

“Nothing tops blueberry pancakes on a lazy weekend morning. These pancakes are fluffy and decadent, punctuated with sweet Maine blueberries and smothered with a velvety blueberry compote. Smear with melted butter, and don’t skimp on the Maine maple syrup!”

Maine Blueberry Pancakes with Blueberry Compote

By Chef Tim Purdy
Serves 2-4 (depending on appetites!)

Ingredients:

2 cups flour cup sugar tablespoon salt2 cups whole milk cup butter, melted4 tablespoons vanilla extract1 large egg, whiskedButter, for cooking1 cup frozen Maine blueberries

Instructions:

Mix the flour, sugar, salt, milk, melted butter, vanilla extract and egg in a large bowl until just incorporated. Do not overmix. Heat a skillet or pan over medium heat and add a nub of butter. Pour or 1/2-cup scoops of batter on the cooking surface.

Maine Blueberry Compote Recipe

Here’s a simple recipe for a tasty Maine blueberry compote,adapted from a recipe featured on The Villager Cafe and CBS News:

Ingredients:

* 2 cups frozen Maine blueberries
* 1 cup sugar
* 1 to 2 tablespoons cornstarch,as needed
* 1 cup water

Instructions:

1. In a saucepan over medium heat,combine the frozen blueberries and 1 cup of water.
2. Cook, stirring occasionally, until the blueberries have broken down and softened, approximately 5 to 10 minutes.
3. Add 1 cup of sugar and continue cooking and stirring for an additional 3 to 5 minutes, until dissolved.
4. In a small bowl, create a slurry by mixing the cornstarch with a tablespoon or two of cold water.
5. Pour the cornstarch slurry into the blueberry mixture, stirring constantly to incorporate.
6. Continue cooking for a few more minutes, stirring, until the compote has thickened to your desired consistency.
7. Remove from heat and serve warm or cold.

Source: https://www.villagercafe.com/ & https://www.cbsnews.com/news/sunday-morning-2025-food-issue-recipe-index/