Pancakes with Blueberry Compote

It's been said here on the blog before: Patrick loves his buttermilk waffles. Here's his go to recipe. In the vein of not having waffles every weekend I sometimes convince him to have pancakes. Pancakes are a bit more challenging -- you know, with the whole wait until the pancake batter bubbles before you flip it.

Recently we received some frozen blueberries from a family friend and I knew that I wanted to incorporate them into breakfast. Specifically, I wanted to make a warm berry compote topping.

I told Patrick my intentions and then asked if he thought this would go better with waffles or pancakes. He chose pancakes... so that means no complaining about waiting for the pancakes to bubble before flipping!! There was still complaining.

Master flipper waiting for the pancakes to bubble (compote to the right).

Where are the bubbles?!

While Patrick was pancaking away I made the compote. Any buttermilk pancake recipe (or Bisquick mix) will be fine. We follow a recipe similar to this one found here. Read on for the super easy blueberry compote recipe which will take your pancakes to the next level!

Blueberry Compote from Food Network & Ellie Krieger
   Yield: 1/2 cup, 8 servings
Ingredients
2 cups frozen blueberries
3 tablespoons water
1/4 cup sugar
2 teaspoons lemon juice

   We halved this for just the two of us!

Directions
   Combine 1 cup of the blueberries, water, sugar and lemon juice in a small saucepan. Cook over a medium heat for about 10 minutes. Add the rest of the blueberries and cook for 8 minutes more, stirring frequently. Serve warm.
   Note: Patrick and I wanted more compote and less whole berry in this, so we started with 3/4 of the blueberries in the pan to simmer then added the final 1/4 of the berries at the end.

Served with a dollop of whipped cream! This just may be my new favorite way to have pancakes.

Any tips for how to make your pancakes bubble while they're cooking?! If so we'd love to hear it!