Ultimate Fluffy Pancakes with Mixed Berry Compote – A Delightful American Breakfast Experience!

Allergens

Milk, Eggs, Wheat (in flour)

Ingredients

• 1 1/2 cups all
• purpose flour
• 3 1/2 tsp baking powder
• 1 tbsp granulated sugar
• 1/2 tsp salt
• 1 1/4 cups milk
• 1 egg
• 3 tbsp unsalted butter, melted and cooled
• 1 cup mixed berries (strawberries, blueberries, and raspberries)
• 1/4 cup water
• 2 tbsp granulated sugar (for the compote)
• 1 tsp lemon zest
• Whipped cream, for serving (optional)
• Maple syrup, for serving (optional)

Instructions

1. In a large bowl, whisk together flour, baking powder, 1 tbsp sugar, and salt.
2. In a separate bowl, mix milk, egg, and melted butter.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix!
4. Heat a non stick skillet or griddle over medium heat. Lightly oil the surface.
5. Pour 1/4 cup of batter for each pancake onto the heated skillet or griddle. Cook until bubbles appear on the surface and edges are set, about 2 3 minutes. Flip and cook for another 2 minutes or until golden brown. Repeat with remaining batter.
6. For the mixed berry compote, combine mixed berries, water, 2 tbsp sugar, and lemon zest in a saucepan over medium heat. Cook until the berries soften and release their juices, about 5 7 minutes. Stir occasionally to prevent sticking.
7. Serve pancakes warm with a generous dollop of mixed berry compote, whipped cream, and maple syrup if desired. Enjoy your delightful American breakfast experience!

Chef’s Insight

Allow the batter to rest for 10 minutes before cooking for even fluffier pancakes.

Notes

Serve immediately for the best texture and taste.