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.

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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