Blueberry Compote

In a small pot, combine blueberries, water, and sugar. Heat over med-high heat until berries start to release their juice and burst (about 5 minutes).

Lower heat to medium,

Stir occasionally.

Add in spices and cornstarch, stir until thickened (2 minutes). Remove from heat and allow to cool.

In a mixing bowl (with a pourable spout if you have one), whisk eggs and sugar., add in buttermilk and beer and whisk until incorporated.

Add in flour and baking soda, whisk until smooth.

Add in butter and whisk until smooth.

Allow batter to rest for 20 minutes.

Batter is thinner than pancake batter.

When ready to cook flat cakes, heat a small skillet. An individual pan works best. (I use a 5-inch egg pan when I make these)

Spray pan with cooking spray. Heat to medium, pour enough batter in to just cover the pan bottom, flip when bubbles form and underside is browned in spots. Repeat.

Smear a bit of compote between each flat cake as you pile them atop one another. Top with compote, cut into wedges and serve.