Swedish Pancakes with Blueberry Compote and Cream Cheese Whipped Cream

Ingredients:

• BLUEBERRY COMPOTE
• 2 cups blueberries (fresh or frozen)
• 1/4 cup orange juice (fresh is best, but store-bought 100% natural works too)
• CREAM CHEESE WHIPPED CREAM
• 2 ounces cream cheese, softened
• 1/2 cup heavy cream or whipping cream
• 3 TBLSP powdered sugar
• 1/2 tsp vanilla extract
• SWEDISH PANCAKES
• 3/4 cup whole wheat flour
• 1/2 cup all purpose flour
• 1 TBLSP sugar
• 1/2 tsp salt
• 2 large eggs, room temperature
• 2 cups buttermilk, room temperature
• 1/2 cup heavy cream or whipped cream
• 1/2 tsp vanilla
• 2 TBLSP butter, melted for cooking
• 1/4 cup slivered almonds for topping

Instructions:

1. For the Blueberry Compote, add 1 1/2 cups blueberries and orange juice to saucepan and heat on medium, stirring occasionally until the mixture comes to a boil and the berries have begun to burst. Remove from heat, add the remaining 1/2 cup of berries, then set aside. If using frozen berries, heat for 2 minutes after adding the frozen berries, then set aside.

2. For the Cream Cheese Whipped Cream, cream the cream cheese in small bowl until smooth. Add heavy cream and mix on low then medium speed until it just starts to thicken. Add powdered sugar and vanilla and mix on medium speed until stiff peaks form. Refrigerate until ready to use. We use a star tip with a pastry bag (or baggie) filled with the cream cheese whipped cream for plating.

3. For the Swedish Pancakes, in small bowl, whisk together flours and salt. In medium bowl, whisk together eggs, buttermilk, heavy cream, and vanilla. Add flour mixture to wet mixture and whisk until smooth. The batter will be thin.

4. Heat an 8 or 9 inch pan over medium heat and using a pastry brush, brush bottom of pan with melted butter. Once the pan is hot (flick a couple drops of water on pan, if it sizzles, its ready), ladle about 1/3 cup of batter into pan and swirl so the entire bottom is covered. Cook until the top of the pancake looks dry and the edges just start to brown (about 3 1/2 minutes), then flip pancake and cook another 1 1/2 minutes. Place on a parchment lined baking pan and keep warm in oven set on warm (or about 200 degrees). Repeat with remaining batter. You should get about 12 pancakes.

5. Assembly: fold pancake in half, then in half again to form a triangle, or you can roll each pancake, or simply serve flat. Arrange 3 or 4 pancakes per plate. Top with blueberries and cream cheese whipped cream and sprinkle with slivered almonds for a little crunch. Enjoy!