For the compote
- 500g frozen mixed summer fruits
- 100g caster sugar
- 1 tsp vanilla extract
For the pancakes
- 250ml full-fat milk
One of the most widely used ingredients, milk is often referred to as a 'complete' food…
- 2 eggs
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 4 tbsp sunflower oil, plus extra for frying
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 175g plain flour
- 4 tsp baking powder
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- 1 tbsp caster sugar
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.