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.
Originally Submitted
12/17/2012
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