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1
In a stainless steel pot combine the orange and lemon juice and boil for 15 minutes.
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2
Reduce the heat to medium and add the maple syrup and brown sugar.
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3
Stir until the sugar has dissolved.
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4
Remove from the heat and whisk in the butter.Cool slightly and add the sliced bananas.
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5
Keep warm but do not boil again.
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6
*
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7
*Cook's Note: The butter will separate if the compote is boiled and result in a grainy texture.
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8
2 cups all-purpose flour
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9
1/4 cup sugar
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10
21/4 teaspoons baking powder
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11
1/2 teaspoon baking soda
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12
1/2 teaspoon salt
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13
2 eggs
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14
2 cups buttermilk
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15
1/4 cup melted unsalted butter, plus some for frying
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16
1 cup blueberries, fresh or frozen
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17
Serving suggestions: whipped cream and maple syrup
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18
In a large bowl sift together the flour, sugar, baking powder, baking soda, and salt.
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19
Beat the eggs with the buttermilk and melted butter.
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20
Combine the dry and the wet ingredients into a lumpy batter, being careful not to over mix, see Cook's Note*.
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21
Heat some butter in a skillet over medium heat.
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22
Spoon 1/3 cup of batter into the skillet and sprinkle the top with some of the blueberries.
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23
Cook for 2 to 3 minutes on each side.
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24
Serve with a dollop of whipped cream and maple syrup.
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25
*Cook's Note: Over mixed batter will result in flat, heavy pancakes.
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26
Preparation Time: 20 minutes
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27
Cooking Time: 15 minutes
