Pancakes with Raspberry Compote

This is a great brunch recipe for a lazy weekend pair with savory salmon omelette, recipe here.

Ingredients
1 large egg
3/4 cup buttermilk
1/4 cup coconut milk
1 tbsp. coconut oil
2 tbsp. melted butter
1 cup flour (I used whole wheat pastry flour here)
1 tsp. baking powder
1 tsp. baking soda
1 tbsp. sugar

Instructions

• In a medium bowl, whisk together all the dry ingredients (flour, baking powder and soda, sugar) to equally distribute the salt, baking powder and sugar then set aside
• In a separate bowl, beat the egg, buttermilk, coconut milk, coconut oil and melter butter until light and foamy
• Gently add the wet ingredients to the flour mixture; use fork to combine them.  Let the batter sit for at least 10 minutes
• Heat a non-stick pan over medium low heat. Lightly brush the pan with butter or oil
• Drop 1/4 cup of the batter onto the pan, cook until bubbles begin to form, flip the pancakes and cook the other side until golden brown.

Raspberry Compote:

1 1/2 cups fresh raspberries
1 1/2 cups plus 1 tbsp. water
1/3 cup sugar
2 tsp. cornstarch

Instructions

• In a saucepan or pan, combine the fresh raspberries, 1 1/2 cups of water and sugar
• Mash raspberry mixture and sift it through a fine strainer if you don't like the seeds but I left them as is. I don't mind the crunchiness.
• If you do step 2, make sure to add more water as needed to make at least 2 cups of puree
• Combine the remaining water and cornstarch until smooth; stir into raspberry mixture, bring the to a boil over medium low heat.  Cook and stir constantly for at 2 minutes.  
• Remove from the heat