Buttermilk Pancakes with Blueberry Compote

Barbrix chef Don Dickman shares his recipe

Our scene opens early on a Sunday morning:

You: Let’s go to brunch.
Them: Where?
You: I don’t know, how about that one place?
Them: Yeah, I just went there. How about that other place?
You: Sure, but it’s so nice out! Anywhere with a patio?
Them: Well, there’s that other place, but it’s so crowded.
You: I just want to drink a mimosa in the sun with some tasty food.
Them: Hmm…

If this sounds as familiar to you as it does to us, then you’ll be pleased to know that as of a few weeks ago, an Eastside dinner favorite has opened its doors to the brunch crowd. With an inviting front patio, unparalleled wine list, and a Mediterranean- and California-inspired menu, Silver Lake’s Barbrix is tailor-made for leisurely daytime dining. Chef Don Dickman is behind brunch dishes like Dungeness crab hash, a wild mushroom frittata, and these practically perfect buttermilk pancakes with fresh blueberry compote made from peak-season berries. They’re light, a little crunchy, and perfect with a prosecco cocktail—or hey, why not a beer? It’s Father’s Day after all.

Makes 12 pancakes

3 1/3 cups cake flour – sifted
1 tablespoon sugar
1 1/2 teaspoon salt
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
4 large eggs
3 1/3 cups buttermilk
7 tablespoons butter, melted & cooled, plus additional butter as needed to cook and top the pancakes
1 cup blueberry compote (recipe follows)
Maple syrup, as needed

Melt butter and set aside at room temperature
In a bowl, combine flour, sugar, salt, baking powder, and baking soda
In a separate bowl beat the eggs.
Add the buttermilk to the eggs.
Add the wet mixture to the dry mixture.
Add the butter. DO NOT OVERMIX!
The batter should be lumpy.
Cook in butter on a hot griddle until nicely browned on both sides.
Top with soft butter, blueberry compote and syrup as desired.

Blueberry Compote

2 pints fresh blueberries
1 tablespoon sugar
1 teaspoon vanilla extract
3 tablespoons water
1 cinnamon stick

Pick off stray stems from blueberries and rinse.
Combine the blueberries with the sugar, vanilla, water and cinnamon stick in a small saucepan. Bring to a simmer and cook 5 or 10 minutes until it starts to thicken. Remove the cinnamon stick and chill.