Red Currant Bakery

Lemon Blueberry Compote
0 In a small pot, combine rinsed blueberries and lemon juice. Place over low heat and allow them to cook down.
2 Stir regularly just so they don't burn. Once they start to look thick and syrupy, remove from the heat and pour into a serving bowl to cool slightly. It will thicken as it cools.
Whipped Butter
3 Add the softened salted butter into a medium mixing bowl. If you only have unsalted butter, add salt to taste. It's important that it's a bit salty to balance out the sweet and enhance the flavors.
5 Use an electric mixer, beat the butter until lighter in color and fluffy.
Vanilla Maple Cream
7 In a glass or jar, add in heavy cream, a bit of vanilla, and a little maple syrup.
8 Use a milk frother or add a lid and shake, until the cream has doubled in size and is soft and foamy.
Batter
10 In a medium mixing bowl, add in the sugar and lemon zest. Rub the zest into the sugar with your fingers.
11 Whisk in both flours, salt, baking soda, and baking powder.
12 In a separate bowl add in the yogurt, milk, lemon juice, egg, vanilla, and olive oil. Use a fork and whisk to combine.
13 Place your non stick skillet over low heat (if gas, medium low if electric), and let it heat slowly.
14 Pour the whisked wet ingredients into the dry and use the fork to whisk until just combined.
Cook the pancakes
16 If not using a non stick skillet, add a teaspoon of butter to the pan and let it melt. Swirl it around so that it covers the pan.
17 Use a ladle or measuring cup to scoop about a quarter of the pancake batter onto the pan. If it's too tall, use the back of the ladle to lightly swirl it out on the pan, but keep it thick!
18 Sprinkle the surface of the pancake with as many blueberries as your heart desires.
19 The pancake batter should be bubbling and the edges should start to look dry. Use a spatula to check underneath the pancake, it should be golden brown - almost a deep golden.
20 Once it's ready to flip, quickly and confidently slide the spatula under the pancake, just to the right of center if you're right handed (opposite if you're a lefty) and flip.
21 If any of the batter or a blueberry fly a little outside the edge of the pancake just nudge them back under.
22 Cook for a couple more minutes until the bottom of the pancake has also become the golden brown color.
23 Once cooked, slide the pancake onto a plate. Keep it warm in the microwave or in the oven at 200 F while you cook the rest.
24 If the pancake is getting too dark before the edges have set at all, turn the heat down. If the pancake isn't browning you can turn the heat up a little but be careful because once the pan is hot it's hard to cool it off. Better to go low and slow.
To Serve
26 Top the pancakes with a drizzle of the vanilla maple cream, the blueberry compote, a scoop of salted whipped butter, a dusting of powdered sugar and optionally a sprinkle of flaky salt!