American pancakes with berry compote
Chef:
Kevin Dundon
Pancakes are always a popular choice with teenagers and the whole family. The fruit can also be modified to a berry compote subject to season.
Another one of the five a day!
Pancake Mixture:
200g flour
1 tsp baking powder
1 tsp grated orange zest
350ml butter milk
3 eggs
3g stevia
Berry Compote:
100g berries (fresh or frozen)
3g stevia
Juice of a lemon
1 tbsp sunflower oil for frying
Prepare the pancake batter by placing all the dry ingredients into a bowl and add the orange zest.
Make a well in the centre and beat in the buttermilk and eggs to form a thick batter. Leave to rest for 15minutes minimum.
Meanwhile, prepare the berry compote in a pan over a medium heat; put in the berries and stevia and add lemon juice.
Cook for 3 minutes or until the fruit has softened slightly. Remove from heat and let cool.
Then, on a medium heat, drizzle a little oil in a large non-stick pan and using a ladle, spoon the batter to form individual pancakes.
Cook for about 1 minute or until slightly browned on the edge of the pancake, then flip over using a knife and cook for a further 1 minute.
Continue the same process until you have sufficient pancakes or until the batter has been used.
Serve immediately, with the berry compote.
Serves
4
Main ingredients
Fruit, Eggs
Recipe Type
Easy, Kids Food, Snacks, Breakfast
Special Info
Nut free, Vegetarian, Pregnant Mums
Level of Difficulty
Easy
This recipe was created by Kevin Dundon for Sprite, now made with stevia extract, which reduces sugar and calorie content by 30%
