These pancakes are less like a traditional pan- “cake” and more of a griddle cake, which is defined as “a flat cake of thin batter fried on both sides on a griddle.” They’re similar to a pancake but the batter is thinner and they’re not as sweet – more hearty, if you will. Plenty of whole wheat flour, oats, a touch of butter and sugar, an egg, and some buttermilk. These are about as minimalist as they come, just the way I like it. And the compote? Amazing. Warm blueberries with orange juice and zest and a touch of sugar. I considered adding an herb but it just didn’t seem right. When you have a good thing going don’t be tempted to throw in more “things” just for the sake of being exotic. Sometimes all you need are the basics (most of the time as far as I’m concerned). How do they taste? These griddle cakes are all kinds of delicious – light in texture, slightly less fluffy than a pancake, not overly sweet and seriously satisfying. The blueberry orange compote is the perfect addition to make this a complete meal. Syrup is certainly optional, but if it’s the weekend, I say go for it.
