Blueberry Pancakes with Allisons’ Apiaries Orange Blossom Blackberry Honey Butter
Servings Prep Time
4people 20minutes
Cook Time
30minutes
Servings Prep Time
4people 20minutes
Cook Time
30minutes
Ingredients
Blueberry Pancakes
Allisons’ Apiaries Orange Blossom Blackberry Honey Butter
Blueberry Compote
Blueberry Cream
Instructions
Blueberry Pancakes
  1. Whisk together the pancake mix, milk, and ricotta cheese in a large mixing bowl until smooth. The pancake batter should be thick (you can adjust the consistency by adding more milk or pancake mix).
  2. Gently fold the blueberries into the batter.
  3. Preheat a large sauté pan or griddle over medium heat. Add a small amount of butter to the cooking surface. Add an even amount of pancake mix to the cooking surface, making sure not to overcrowd the cooking surface.
  4. Let the pancakes cook until bubbles start to form in the top of the batter.
  5. Flip pancakes and continue to cook until golden brown and cooked throughout. Repeat process until all the pancake batter is used.
  6. Keep cooked pancakes warm in a 250-degree oven until ready to serve.
Allisons’ Apiaries Orange Blossom Blackberry Honey Butter
  1. In a small mixing bowl, combine honey and butter.
  2. Stir ingredients until combined and creamy.
  3. Serve at room temperature.
Blueberry Compote
  1. In a medium-sized saucepan, combine 2 cups blueberries, sugar and lemon juice.
  2. Place the pan over medium-high heat and bring to a simmer while stirring.
  3. Cook blueberry compote for 6 to 10 minutes until thickened.
  4. Transfer blueberry compote to a bowl and add the other 2 cups of fresh blueberries.
  5. Serve at room temperature.
Blueberry Cream
  1. In a medium-sized saucepan, combine blueberries, 3 tablespoons sugar, salt and lemon juice.
  2. Place the pan over medium-high heat and bring to a simmer while stirring.
  3. Cook blueberry compote for 6 to 10 minutes until thickened.
  4. Let cool slightly and puree in a food processor or blender.
  5. Strain blueberry mixture through a sieve and refrigerate until cool.
  6. In a large mixing bowl, whisk cream and 3 tablespoons of sugar until soft peaks form.
  7. Add the blueberry mixture and carefully fold in, making sure not to over-mix.
  8. Serve cold.