Whole Wheat Blueberry Pancakes with Blueberry Grape Compote

Name: Whole Wheat Blueberry Pancakes with Blueberry Grape Compote
Brand: Welch's

Rise and shine, pancakes are on the menu! Try this twist on the classic for a delicious weekend breakfast.

Ingredients

Serving Size: 1 pancake

In a medium saucepan over medium heat combine the maple syrup, Welch’s Concord Grape Jelly and blueberries. Simmer for 20 minutes or until blueberries are thawed and sauce has thickened slightly.
In a mixing bowl, stir together the eggs, brown sugar, oil, buttermilk, all-purpose flour, whole wheat flour, flaxseed (if using), baking powder and salt. Let the batter rest at room temperature for 15 minutes.
Preheat oven to 250° F. To cook pancakes, melt 1 tablespoon butter in a large non-stick skillet over medium heat. Ladle ¼ cup of batter per pancake into the skillet, cooking in batches. Cook pancakes until bubbles form on the surface and the bottom is golden, about 2 minutes. Flip and continue to cook until cooked through. Transfer cooked pancakes to a plate in the preheated oven to keep warm.
Continue cooking pancakes in batches until batter is used up. If necessary, use remaining butter to grease the skillet after a couple of batches.
To serve, divide the pancakes between plates and spoon Blueberry Grape Compote over the pancakes.