Snowed in with Buttermilk Pancakes and Blueberry Compote

     We woke up this morning to gray skies and the weather forecasters warning that the streets would soon be "slick and hazardous" due to a snowstorm moving into the area.  Our usual Sunday morning rush to get everybody ready for church became a slow gathering around a warm, crackling fire in our pajamas.  With the unexpected gift of relaxed family time, I was able to make Buttermilk Pancakes topped with Blueberry Compote.  Here are the recipes.  As with all of my recipes, everything is preservative free. Note: I like to make the compote first and keep it warm while I am making the pancakes.  We also like to put a little fresh whipped cream on top of the pancakes and blueberries to further enhance the yummy goodness.

Buttermilk Pancakes

2 eggs
1/4 cup vegetable oil
2 cups buttermilk
1/4 cup water
2 cups self-rising flour
2 Tbsp sugar

In a mixing bowl, beat the eggs gently then add the oil, buttermilk, and water.  Mix well.  Add the flour and sugar and stir until the batter is well mixed and almost smooth.  Let the batter rest while preheating a griddle to 350 degrees.  Pour the batter onto the griddle in 4-6 inch circles.  When the top of the pancakes are bubbly, turn them with a large, thin spatula.  Continue to cook the pancakes until the second side is golden brown then remove them to a serving platter.

Blueberry Compote

2 cups fresh or frozen blueberries
1/4 cup sugar
2 tsp lemon juice
1/4 tsp cinnamon
1/4 cup + 2 Tbsp cold water
1 tsp corn starch

In a small saucepan, combine one cup of the blueberries with the sugar, 1/4 cup water, lemon juice, and cinnamon.  Cook over medium heat for 10 minutes.  Add the second cup of blueberries and cook for another 10 minutes.  In a small cup, combine the 2 Tbsp cold water and the cornstarch until smooth.  Stir the cornstarch solution into the blueberry mixture and cook for another minute or two until thickened.