Edward’s Pancakes with Summer Berry Compote

Thu, 19 June 2025

Edward’s Pancakes with Summer Berry Compote

 

Ingredients:

For the pancakes:

• 8oz/225g plain flour
• Pinch salt
• 1oz/25g icing sugar
• 2 large eggs
• 450ml milk
• Grated zest of 1 lemon(optional)

 

For the Berry Compote

• 6oz/175g fresh/frozen berries (strawberries, redcurrants, blueberries, raspberries etc)
• 2oz/50g caster sugar
• 50ml water

Instructions:

For the pancakes:

1. In a large mixing bowl sieve the flour and the salt together.

2. Break in the two large eggs and whisk continuously whilst adding the milk until a smooth batter has been achieved.

3. Add in the grated lemon zest (if using) and the sugar at this stage also.

4. Mix thoroughly until combined and then transfer into the fridge to rest until required.

5. Meanwhile heat a pan until quite hot. Add a little oil or butter to the pan and then spoon in the pancake batter and swirl quickly until the entire pan has been covered with the batter.

6. Allow to cook for about a moment or two on either side until they are nice and golden brown.

For the Berry Compote:

1. In a large saucepan place all the prepared fruits. You can leave all the fruits whole with the notable exception of the strawberries which you can cut into quarters and add to the rest of the fruits.

2. Scatter the sugar on top of the fruits and add the water.

3. Heat very gently to allow the fruits to soften but also to generate a little fruity syrup.

 

To Serve:

• Serve with Fresh Berry Compote

Alternative serving suggestions:

• Chocolate Spread
• Maple Syrup
• Lemon & Sugar
• Honey, Jam & Butter
• Freshly whipped cream

 

Variations:

• Omit the sugar, make large pancakes and fill them with smoked salmon and crème fraiche
• Add some fresh blueberries to the batter for fruity pancakes
• Mix in some diced apple and cinnamon to the batter
• Layer the pancakes up in a casserole dish with a creamy chicken and mushroom sauce and grated cheddar and bake like a lasagne