American-style pancakes with vanilla berry compote
Start the day in style with an indulgent stack of pancakes, topped with compote made from frozen fruits
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 20 mins
Cook 30 mins
- 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.
- 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.
- 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.
- Serve warm pancakes topped with warm or room temperature compote.
PER SERVING
367 kcalories, protein 8g, carbohydrate 52g, fat 16 g, saturated fat 3g, fibre 3g, sugar 29g, salt 1.78 g
Recipe from Good Food magazine, December 2010.
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http://www.bbcgoodfood.com/recipes/863639/
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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
- 2 eggs
- 4 tbsp sunflower oil , plus extra for frying
- 175g plain flour
- 4 tsp baking powder
- 1 tbsp caster sugar
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Difficulty and servings
Serves 6
Preparation and cooking times
Prep 20 mins
Cook 30 mins
Ingredients
FOR THE COMPOTE
- 500g frozen mixed summer fruits
- 100g caster sugar
- 1 tsp vanilla extract
FOR THE PANCAKES
- 250ml full-fat milk
- 2 eggs
- 4 tbsp sunflower oil , plus extra for frying
- 175g plain flour
- 4 tsp baking powder
- 1 tbsp caster sugar
PER SERVING
367 kcalories, protein 8g, carbohydrate 52g, fat 16 g, saturated fat 3g, fibre 3g, sugar 29g, salt 1.78 g
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09 February 2011
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