My Recipe Box - Sour Cream Pancakes with Blueberry Compote

I saw this on a repeat of The Chew - from a restaurant in New York Bubby's.

Ingredients
2 tablespoons Sugar
4 Cups All-Purpose Flour
5 teaspoons Baking Soda
2 1/2 teaspoons Kosher Salt
4 extra Large Eggs
1 1/2 cups Sour Cream
5 tablespoons unsalted Butter - melted and cooled
plus more for the griddle and for brushing on the Pancakes
2 3/4 cups Milk
kitchenware



2 tablespoons Sugar
4 Cups All-Purpose Flour
5 teaspoons Baking Soda
2 1/2 teaspoons Kosher Salt
Combine the Sugar, Flour, Baking Soda, and Salt in a large bowl; set aside.

4 extra Large Eggs
1 1/2 cups Sour Cream
5 tablespoons unsalted Butter - melted and cooled
2 3/4 cups Milk
Using a whisk or mixer set on medium speed, beat the Eggs in a bowl for 2 minutes, or until frothy. Beat in the Sour Cream, Butter, and Milk. Stop beating as soon as the ingredients are combined.

Egg mixture
Flour mixture
Using a large spoon or rubber spatula, briskly fold the Egg mixture into the Flour mixture, being careful not to over mix or your Pancakes. It's okay if there are a few little lumps in the Batter (At this point, you can cover the Batter and refrigerate it for up to 3 hours or use it right away.)


Preheat a stove-top griddle or a skillet over medium heat, or an electric griddle to 400°F, testing to make sure it's hot enough for a drop of water to bounce on it.


Lightly Butter the griddle. Using a ladle, form Pancakes on the griddle using 1/4 cup Batter per Pancake. Cook the Pancakes until a few bubbles have formed on the surface of each one.

Melted Butter
Flip the Pancakes with a spatula and cook until golden brown on the other side. Brush the finished Pancake with a little melted Butter before serving.

BLUEBERRY COMPOTE

Ingredients:
2 cups fresh blueberries, picked over for bad berries and leaves
4 tablespoons sugar
1 tablespoon fresh orange juice
½ teaspoon freshly grated orange zest

Instructions:
1. In a heavy, 1-quart saucepan, stir together theblueberries, sugar, orange juice and orange zest. 
2. Set the saucepan over medium heat. Bring the mixture to a simmer, reduce the heat to low, and allow it to simmer for 5-10 minutes, or until it coats the back of a spoon. 
3. Spoon the compote into a serving dish. If storing for later use, cool the compote completely before covering it with a lid or plastic wrap. If the compote is cool, reheat it over low heat to serve warm.