It’s not too late to make brunch plans to celebrate mom this weekend. Sociale Chicago is offering a delicious variety of dishes including blueberry pistachio pancakes. Here in our Studio 41 kitchen with a preview of their Mother’s Day brunch is chef and co-owner Martin Murch.

800 S. Clark St

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Pancake batter:

  • 6 cups flour
  • 2 tbsp baking powder
  • 4 tbsp sugar
  • 1 tbsp baking soda
  • 16 tbsp clarified butter (can use melted butter)
  • 6 eggs
  • 1.5 tsp salt
  • 4 cups buttermilk
  • 2 cups milk
  • 2 tbsp vanilla extract

Method:

Whisk together the dry ingredients in a large bowl

Add the liquid ingredients and mix until just combined (no not overmix)

Lemon blueberry compote:

  • 6 cups frozen blueberries
  • 1 cup lemon juice
  • Peel of one lemon, cut into strips
  • 1 cup sugar
  • 2 tsp salt

Method:

In a saucepan over low heat, add all ingredients, stir well and simmer on low for 30 minutes

Remove from heat, allow to cool, and refrigerate

Lemon curd:

  • 2 cups lemon juice
  • 2 cups sugar
  • 16 egg yolks
  • 1 tbsp lemon zest

Method:

In a saucepan, whisk together the egg yolks, sugar and lemon juice over medium heat

Whisk constantly until smooth and ribbons form

Remove from heat and chill immediately

Blueberry-Lemon Pancakes:

  • 4.5 oz pancake batter (recipe above)
  • ¼ cup fresh or frozen blueberries
  • 2 oz lemon curd (recipe above)
  • 2 oz blueberry-lemon compote (recipe above)
  • ½ tsp lemon zest
  • 2 oz maple syrup
  • 1 tbsp clarified butter
  • Powdered sugar, for garnish

Method:

Heat a flat plancha or pan over medium heat

Add clarified butter to the pan

Ladle the pancake batter and spread it out in an 8-inch circle

Sprinkle blueberries over the pancake, cook until golden brown. Flip and repeat.

Place two pancakes on a plate and top them with the blueberry compote and lemon curd. Serve with warm maple syrup on the side

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