Ingredients
Method
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.