After spending the afternoon yesterday picking blueberries, I went to sleep last night dreaming of the blueberry pancakes that I would make this morning. To go along with them I decided to make a warm berry compote. In a small sauce pan I added a couple of handfuls of fresh blueberries, a splash of water, the juice of one lemon, about a half of a cup or so of sugar, a little freshly grated ginger, about a third of a cup of my Oregon Berry jam, and a pinch of nutmeg. I let that mixture boil away while I made the pancakes. I used my favorite pancake recipe (but your own favorite, or even a boxed mix would work equally well) to which I added a splash of vanilla, the zest of one large lemon, a teaspoon or so of freshly grated ginger, and a generous grating of fresh nutmeg. In a buttered skillet I ladled out the pancake batter, then placed a small handful of blueberries on top of each, and made them as one usually would, placing the finished pancakes on a sheet pan in a 200º oven between batches to keep them warm. Once they were all finished, I added another handful of fresh blueberries to the now thickened syrup, and stirred in a half pint each of fresh raspberries and blackberries. Top your stack of pancakes with a generous amount of the berry compote and a dusting of powdered sugar, and you have a delicious breakfast well suited for any leisurely Sunday morning. Perfect for house guests, Mother’s day, or just a special summertime treat. Happy Eating!