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Pancakes with berry compote

By August 16, 2018 , , , ,

These american style pancakes are something that has been a weekend brunch staple for years in our house. I like to vary the fruit component depending on what is in season. You can make the compote in advance and have it ready in the fridge for when you want to make a batch of pancakes. All you need to do is warm it through before pouring over the pancakes.

Berries of choice, roughly chopped (cherries, strawberries, blackberries, blueberries, raspberries, whatever is in season or even frozen berries if you so wish)
15g sugar (or honey)
30ml water

Place the berries in a pan with the sugar and water and cook on a medium heat until the sugar has dissolved and the juice from the berries has released
Continue to cook until the juice has reduced and become a thick syrup
Place in a lidded jar until such point as you need it
This will keep for 2-3 days in the fridge

130g self raising flour
5g baking powder
Pinch of salt
30g caster sugar
2 eggs separated
70ml milk
oil or butter for cooking, about 50g

In a bowl add the flour, sugar, salt and baking powder, stir to combine
Add the egg yolks and milk and stir until you have a stiff batter
In a separate bowl, whisk the egg whites until you have stiff peaks 
Fold the egg whites through the batter gently until mixed through

To cook the pancakes
Ensure your pan is on a medium heat
Place a small amount of butter or oil in the pan and allow to melt
Pour a small amount (about 50ml, or two heaped dessert spoonfuls) of batter into the pan
Allow the underside to cook for 3 minutes
Flip the pancake when it starts to form bubbles on the top and cook for a further 3 minutes
Repeat for the rest of the batter mix

Serve with the compote 

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