Pancakes: Made With Love
The most important thing to remember when making anything from scratch is to do so with love.
If you do not wish to put lots of love into whatever you are doing or making, I suggest you just stop right now and re-evaluate everything in your life.
An all time favorite ingredient of mine when cooking is music.
Make sure it is loud and constant, preferably curated by a sweet + handsome man.
For the pancakes:
- 1 1/4 cups flour
- 1 tbsp sugar
- 1/4 tsp ground clove
- 1 tbsp baking powder
- 1/4 tsp kosher salt
- 2 eggs
- 1 cup cashew milk (or preferred nut milk)
- 4 tbsp melted butter
- 3/4 tsp vanilla
- 1/3 cup chocolate chips
For the blueberry compote:
- 3/4 cup cashew milk
- 1 cup blueberries
- 1/4 cup light brown sugar
To make your batter simply combine all wet ingredients together in a mixing bowl + do the same thing with the dry ingredients in a separate large bowl.
Once you’ve done that, you’ll want to introduce your ingredients. Let them say “hello” and mix until they are very friendly and smooth.
Set your batter aside and refocus your attention on those delicious blueberries.
Combine your cashew milk, blueberries + light brown sugar in a sauce pan and let simmer on medium low for about 15 minutes while continually checking and stirring as to not burn your bluebs.
I like to use a whisk to stir and occasionally smash the berries, but mostly just let it stew while you get back to work on those pancakes…
Heat a skillet. Add buttah. Scoop a dollop of batter into whatever shape and size you desire. Let bubble just slightly on top, then flip. Cook another minute or two then transfer to a plate.
Stack ’em high and slather on the blueberry sauce! Serve with a side of maple bacon and you’re sure to have one happy day (and boyfriend!)