The Easiest Fluffy American Pancakes (with a Quick Berry Compote)
A brunch classic, let me show you how to make our favorite pancakes. The compote is sort of like a warm homemade jam that comes together in less than five minutes and will elevate your pancakes to that restaurant level - but it's totally optional. These pancakes are thick and fluffy with that crisp edge that we love. The recipe serves 2 but is easily doubled or tripled (or more) as needed!
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Servings: 2 People
Ingredients
- 130 g (1 cup) Plain (AP) Flour
- 2 tsp (2 tsp) Baking Powder
- 3 tbsp (3 tbsp) Granulated Sugar
- 130 ml (½ cups) Milk Full fat is best
- 2 (2) Large Free Range Eggs
- 1 tbsp (1 tbsp) Unsalted Butter Melted
For the Berry Compote
- 200 g (1 ½ cups) Frozen Berries
- 2 tbsp (2 tbsp) Granulated Sugar
- 2 tbsp (2 tbsp) Lemon Juice
Instructions
For the Compote
- Make the compote by combining berries, sugar and lemon juice in a medium saucepan over a medium heat. Once bubbling, turn heat down and continue to simmer, stirring occasionally (you can let this simmer on low heat while making the pancakes – but check to make sure it isn’t burning).
For the Pancakes
- Add the flour, baking powder and sugar to a large bowl and stir to combine. Make a well in the centre before adding the milk, eggs and butter. Whisk until barely combined – it should still be lumpy – this is what gives the pancakes that lift.
- Place a frying pan over a medium heat, spray some oil/brush some melted butter over the pan. Use a ladle/measuring cup to scoop the batter onto the frying pan, depending on how large you want them.
- Fry for about 1-2 minutes – flipping when the air bubbles that form in the batter begin to pop. Fry for another minute, then remove and repeat for all remaining batter.
- Put the compote into a small bowl. Serve the pancakes with the compote, maple syrup, whipped cream and anything else you like.