Sometimes there’s nothing like a good feed, especially on Saturday or Sunday morning. Today was such a morning, and with hungry family in tow, the young ones decided it was time to progress dad’s training by providing a hand in the kitchen. Pancakes had been doing the rumour rounds all weekend, so as not to disappoint pancakes for breakfast it was. I am a fan of the English flat version, oozing with butter, lemon and white sugar. There’s something very comforting about them, probably associated with the memories of celebrating Shrove Tuesday as a child.
Today, however, was not going to be the traditional household pancakes, but those of the US of A. American pancakes are more cake like in their texture, and certainly pack more sustenance per serving. I do really like them though, especially accompanied with something that can soak in to them, like a berry compote.
The kids were very handy in the kitchen this morning and so in no time at all we were all sat down to beautifully risen pancakes topped with a red berry compote and vanilla yoghurt.
American Style Pancakes with Red Berry CompotePrint
- ■ 4 large free range eggs | Large eggs are usually 58-59g each.
- ■ 200ml full cream milk |
- ■ 300g self-raising flour | Self-raising flour contains baking powder (approximately 1 tsp. per 150g). This is ideal for these pancakes.
- ■ 4 tbsp. caster sugar |
- ■ 1 pinch sea salt |
- ■ 3 or 4 grams of butter per pancake| To cook the pancakes.
- For the Berry Compote:
- ■ 6 large strawberries | Each cut into 6 pieces.
- ■ about 20 blueberries |
- ■ about 12 cherries | Halved and pitted.
- ■ 1 tbsp. vanilla sugar | Adds a warming vanilla nuance to the sweet and tart berries. Of course ordinary sugar can be used instead.
- ■ a few dollops vanilla yoghurt | Vanilla yoghurt finishes this off wonderfully.
There are two methods to make the pancake batter: the short and the long:
Short: whisk the eggs and milk together in a kitchen mixer. Add the flour, sugar and salt and mix until blended. Easy.
Long: whisk the eggs and milk in a bowl. In a separate bowl add the flour, sugar and salt and mix well. Make a well in the centre of the flour and then pour in the whisked eggs and milk. Gradually incorporate the flour into the eggs and milk and then beat until mixed.
For the compote add the red berries and sugar to a medium heavy based pan,cover, and put on a low heat. Simmer for about 10 minutes, and the compote is finished. It should have a rich unctuous red sauce, and the berries should be soft but still intact.
To cook the pancakes put a small frying pan on a medium heat and when hot add a knob of butter. Let the butter melt and then add a spoon, ladle or serving spoon’s worth of batter – it all depends on how big or small you want the pancakes. The batter will start to rise. When the base has browned turn the pancake over and cook the other side. Serve immediately with the compote and a dollop of vanilla yoghurt.
If I am making a batch I stack them on a plate, each layer covered in foil. This keeps them nice and hot.