Raspberry Pancakes with Berry Compote Recipe
Ingredients:
- For the Pancakes:
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 1/4 cups milk
- 1 egg
- 3 tablespoons melted butter
- 1/2 teaspoon vanilla extract
- Fresh raspberries for adding to the batter
- For the Berry Compote:
- 1 cup mixed berries (such as raspberries, blueberries, and blackberries)
- 1/4 cup sugar
- 1 teaspoon lemon juice
- For Garnish:
- Fresh raspberries
- Optional: mint leaves
Instructions:
- Make the Pancake Batter:
- Sift together the flour, baking powder, sugar, and salt in a large bowl.
- In another bowl, whisk together the milk, egg, melted butter, and vanilla extract.
- Make a well in the center of the dry ingredients and pour in the wet ingredients, mixing until just combined. Be careful not to overmix; some lumps are fine.
- Gently fold in some fresh raspberries if desired.
- Cook the Pancakes:
- Heat a lightly oiled griddle or frying pan over medium-high heat.
- Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
- Cook until bubbles form and the edges are dry, about 2-3 minutes, then flip and cook until browned on the other side.
- Prepare the Berry Compote:
- In a small saucepan, combine the mixed berries, sugar, and lemon juice.
- Cook over medium heat, stirring occasionally, until the berries break down and the sauce thickens slightly, about 5-7 minutes.
- Serve:
- Stack the pancakes on a plate, spoon the warm berry compote over the top, and add fresh raspberries.
- Garnish with mint leaves if using for an extra touch of freshness.
These raspberry pancakes with a homemade berry compote offer a wonderful combination of sweet and tangy flavors, perfect for a special breakfast or brunch. Enjoy your cooking and the delicious results!
