American-style Pancakes With Vanilla Berry Compote
This delightful recipe combines fluffy pancakes with a warm and syrupy mixed summer fruit compote, creating a perfect pairing of sweet and tangy flavors. The pancakes are light and airy, while the compote adds a burst of fruity goodness. Enjoy this dish for a comforting breakfast or a delightful dessert.
— Constant Cookbook
Ingredients
- 500g frozen mixed summer fruits
- 100g caster sugar
- 1 tsp vanilla extract
- 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
Instructions
- 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.
Cook Time
30M
Prep Time
PT20M
Yield
Serves 6
Nutrition
- Calories: 367 calories
- Fat Content: 16 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 52 grams carbohydrates
- Sugar Content: 29 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 8 grams protein
- Sodium Content: 1.78 milligram of sodium
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