Gluten Free Yeasted Pancakes with Blueberry Compote

INGREDIENTS

Yeasted Pancakes 2 cups (280 g) Gluten Free Bread Flour*

1 1/3 tsp

instant yeast

2 tbsp

sugar

1 tsp

kosher salt

6 tbsp

unsalted butter, melted and cooled

to 3 1/4 cups (24 to 26 fluid ounces) milk, at room temperature

egg (60 g, weighed out of shell) + 1 egg yolk at room temperature, beaten

Blueberry Compote 2 cups frozen blueberries (if you use fresh blueberries, they will cook faster)

3 tbsp

honey (plus more to taste)

1/8 tsp

kosher salt

3 tbsp

lukewarm water

Sour cream or crème fraîche, for serving (optional)

*BREAD FLOUR NOTES