Raspberry Compote Pancakes

Sun, 21 July 2024

INGREDIENTS:

1 kg plain flour
1 litre buttermilk
150 g sugar
15 g vanilla essence paste
20 g baking powder
30g bread soda
6 eggs
300 g butter melted

METHOD:

1. Combine the flour, sugar, baking powder, bread soda, and vanilla and whisk well. Whisk the
eggs and buttermilk together and then add everything together but don’t overmix. Finally add
the melted butter and again avoid over mixing the batter.
2. To cook, take a large non-stick pan and add a splash of oil. add a ladle of batter per pancake.
don’t overcrowd the pan.
3. The pan should be on a medium heat, once the pancake looks set and bubbles appear then
it's ready to be flipped over and cooked on the other side.
4. To serve the pancakes pop 3 onto a warm plate and add some good quality shop bought
granola, warm berry compote and a dollop of whipped mascarpone
5. To make the raspberry compote, warm 300 g of frozen raspberries gently in a pot with 3 tbsp
of castor sugar and allow to warm up gently, check for sweetness and add more sugar if
desired.
6. For the whipped mascarpone, add 250 g mascarpone, 250 ml of good quality cream cheese,
30g icing sugar and a tsp of vanilla into the bowl of a stand mixer and whisk until light and stiff.
7. You can also add scoops of your favourite protein to the batter once mixed and fold into the
mix , vanilla and strawberry works very well