Yellow Door Bistro's blueberry pancakes with blueberry thyme compote

Image for Yellow Door Bistro's blueberry pancakes with blueberry thyme compote

You may have a trusted recipe for blueberry pancakes, but you've probably never made any this light and fluffy. Yellow Door Bistro in Calgary serves a delicious brunch that's well-known to locals, and one of its features is the signature pancakes that changes monthly. Make these pancakes at home and you'll see why Yellow Door Bistro's brunch is so popular and why you'll need to go every month. 

1 cup egg whites
1 pinch cream of tartar
1 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp salt
1/2 cup egg yolks
1/2 cup granulated sugar
1/2 cup skim milk
1/4 cup melted butter
1 lemon, zest only
1/4 cup blueberries, reserve for pancake topping

In a large bowl, combine egg whites and cream of tartar and whisk until soft peaks form.

In another bowl, sift together flour, baking powder and salt.

In a third bowl, whisk together egg yolks, sugar, milk, melted butter and lemon zest.

Preheat griddle to 350 F, spray generously with oil.

Gently fold the egg yolk mixture in to the whipped egg whites, then gently fold the sifted dry ingredient in the egg mixture until just combined. 

Pour or scoop batter onto griddle, about ΒΌ cup for each pancake.

Distribute blueberries evenly over the top of the pancakes. Once bubbles start to form on top of the pancake, flip and cook for another 3-4 minutes.

Serve hot with blueberry compote.   

Blueberry thyme compote

2 cups blueberries
1/4 cup granulated sugar
1 lemon, juice and zest
3 sprigs thyme, picked and finely chopped

In a medium pot over medium heat, add half the blueberries and the remaining ingredients. Bring to a simmer for five minutes. Remove from the heat and add remaining blueberries.