American-style pancakes with vanilla berry compote

American-style pancakes with vanilla berry compote

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(7 ratings)

Prep: 20 mins Cook: 30 mins

Easy

Serves 6
Start the day in style with an indulgent stack of pancakes, topped with compote made from frozen fruits

Nutrition and extra info

Nutrition: per serving

  • kcal367
  • fat16g
  • saturates3g
  • carbs52g
  • sugars29g
  • fibre3g
  • protein8g
  • salt1.78g
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Ingredients

    For the compote

    • 500g frozen mixed summer fruits
    • 100g caster sugar
    • 1 tsp vanilla extract

    For the pancakes

    • 250ml full-fat milk

      Milk

      mill-k

      One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

    • 2 eggs
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 4 tbsp sunflower oil, plus extra for frying
      Sunflower oil

      Sunflower oil

      A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

    • 175g plain flour
    • 4 tsp baking powder
      Baking powder

      Baking powder

      bay-king pow-dah

      Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

    • 1 tbsp caster sugar

    Method

    1. To make the compote, put all the ingredients into a medium saucepan with 1 tbsp water. Stir and simmer gently over a low heat for 15 mins until warm and syrupy.

    2. Meanwhile, make the pancakes. Mix the milk, eggs and oil in a bowl. In another bowl, mix the flour, baking powder, sugar and 1 tsp salt. Stir the dry ingredients together, then slowly pour in the wet ingredients until just combined.

    3. Heat a non-stick frying pan and add about 1 tsp oil. Pour in about 75ml of the pancake batter. When bubbles form on top, flip the pancake over and brown the other side. Keep the heat on medium so the middle cooks. Keep warm in a low oven while continuing to make pancakes with remaining batter.

    4. Serve warm pancakes topped with warm or room temperature compote.

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    Comments (8)

    casper101's picture

    Too much baking powder tasted salty too me and I added lemob zest and half juice and still tasted horrible.

    millie's picture

    I have tried using S/R flour and I must say I think that the comments are right and I only put 1 tsp of baking powder in and about half a tsp of salt. They did much better and the batter was thicker. We had them with ice cream for a cheeky breakfast. Yum.

    lizleicester's picture
    5

    I thought these were lovely. I was carefull with the amount of baking powder used but still followed the recipe.

    bettykippling's picture

    way too much baking powder, maybe omit or reduce the salt and change to s/r flour. sorry, not very nice when made as above.

    pop12tree's picture
    1

    This recipe is disgusting and we all may as well eat a tub of baking powder

    pop12tree

    scriea's picture
    2

    Made it twice, once with the recipe above and then a modification of self rasing flour and it tasted so much better

    nicolajm's picture
    5

    I've made this so many times and it never fails to please my hungry friends.

    calvin3667's picture
    1

    TOO MUCH BAKING POWDER LEFT A BAD AFTER TASTE

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