Pancakes with Mixed Berry Compote

I love pancakes. There’s something so seriously satisfying about them. Healthy, they may not always be, but delicious they always are! If I go for something like pancakes, I will try to make sure that all of the toppings aren’t too indulgent. This has actually become a lot easier since I’ve had my little one as I feel guilty if I don’t share with him. One look at his sad little face whilst I’m eating is (almost) enough to stop me eating the sweet stuff.

This recipe is good for adults and little ones alike as I don’t add any sugar or salt. The berry compote was fabulous with the pancakes, but I also made some extra sides of coconut and mangos, which gave a really fresh feel.

Here is the basic recipe, but you can add a little more milk to make it runnier for thinner pancakes, add some sugar to make it sweeter, use almond milk, make it savoury… the possibilities are endless!

Let me know how you make your pancakes,  and if you make my ones how they went.

Love,

Natalie x

Ingredients (serves 2 plus a baby):

150g Plain Flour, sieved
140ml Milk
1 tsp Baking Powder
1 egg
1 tsp Vanilla Extract
30g Blueberries
30g Raspberries
20g Unsalted Butter

Method:

  1. Put the butter in a frying pan on a medium heat. Sieve the flour and baking powder into a bowl, then add in the egg, vanilla extract and milk, then beat it with a whisk until combined and smooth.
  2. Once the butter is hot and foamy, ladle a small amount of the batter into the frying pan, and once air bubbles are forming on top flip it over and cook the other side. Repeat with the remaining batter.
  3. Meanwhile, heat the berries in either the microwave for around 45 seconds (for frozen berries), or put them on the hob for a few minutes to warm through and begin to break down.
  4. Stack the pancakes high and top with your berries.

 

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