Whole Wheat Griddle Cakes with Blueberry Orange Compote
Whole wheat and oat griddle cakes with a warm blueberry orange compote. A perfectly healthy and delicious way to start the day.
Foto: Minimalist Baker — Minimalist BakerIngredients
- 3/4 heaping cup whole-wheat pastry flour ((or sub half whole wheat and half all purpose flour))
- 1/2 cup oats ((quick cooking or old fashioned))
- 1 cup well-shaken buttermilk ((or 1 cup milk + 1 Tbsp lemon juice or vinegar))
- 2 Tbsp butter ((melted))
- 1 large egg ((slightly beaten))
- 1 Tbsp sugar
- 1 pinch salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup blueberries ((I used frozen))
- 1 medium orange ((zested))
- 2 Tbsp orange juice
- 1 tsp sugar
Steps
Preheat griddle to medium heat and place a small saucepan over medium heat. Add blueberries, sugar, orange juice and orange zest and bring to a simmer, mashing the berries with the back of a spoon. Once warm, bubbly and thickened, remove from heat and set aside.
Whisk together dry ingredients in a large bowl. Mix wet ingredients separately and combine the two, stirring until just combined.
Spoon scant 1/4 cup measurements onto the lightly greased griddle and cook until bubbles form on top and the edges appear slightly dry - the underneath should be golden brown (about 2 minutes).
Flip and cook on the other side for 1-2 minutes more or until golden brown underneath.
Serve warm with orange blueberry compote and maple syrup.
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