Ingredients
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350g Self raising flour
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2tsp Baking powder
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1/4 tsp Ground cinnamon
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2 Egg
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150g Buttermilk or plain yoghurt
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325ml Milk
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200g Frozen mixed berries
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150g Frozen or canned pitted cherries
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1tsp Cornflour
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1 tsp Vanilla bean paste or 1 vanilla pod
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To serve
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200g Mascarpone or greek/plain yoghurt
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Maple syrup
Directions
These American pancakes are a great brunch treat, but also a great flavour combination for a shrove Tuesday pancake.
I used this recipe from BBC good food:
https://www.bbcgoodfood.com/recipes/best-ever-fluffy-american-pancakes-cherry-berry-syrup
I have adapted this recipe by having two different syrups/compotes, one mixed berry compote and one cherry compote.
Steps
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1
Done
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Make the pancake batter up to a day ahead, or just before cooking. Tip the flour, baking powder, cinnamon and 2 tsp sugar into a bowl, add a good pinch of salt and combine with a whisk. |
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2
Done
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Add the eggs, buttermilk or yogurt and milk to the bowl and whisk into a smooth batter. If making ahead, cover and chill until ready to cook. |
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3
Done
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Tip the mixed berries, cherries into separate pans and add 1tsp of cornflour, 2 tbsp sugar and the vanilla into each pan, and stir until the berries are coated in cornflour. |
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4
Done
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Add 1 tbsp water, then place over a high heat and bubble for a minute or 2 until syrupy but the berries are still holding their shape. Set aside to cool, then remove the vanilla pod, if using. This is best served warm. |
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5
Done
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Heat the oven to a low setting (50C/30C fan/gas ½) with a baking tray in it (this is to keep the pancakes warm as you cook them). |
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6
Done
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Heat a glug of oil in a large, heavy frying pan, wipe the oil around the pan with a piece of kitchen paper, leaving a fine coating of oil on the surface. Transfer the pancake batter to a jug. |
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7
Done
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When the pan is hot but not smoking (keep it over a moderate heat) pour the batter into the pan, making 7-8cm pancakes, with plenty of space between them (you should fit three pancakes in at a time). The batter should sizzle a little as it hits the pan, but not aggressively – adjust the heat if you need to. |
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8
Done
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Cook each pancake until the underside is golden; by this time bubbles should be appearing on the surface and the edges beginning to set, indicating that the pancake is ready to flip over. Use a fish slice or spatular to do this. |
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9
Done
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They should take roughly 2 mins on each side. Transfer the pancakes to the warm baking tray. Wipe a little more oil around the pan and continue cooking the rest of the batter in this way. You should make 12 pancakes. |
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10
Done
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To serve, stack the pancakes with a dollop of mascarpone, bacon, and fruits between each layer, and serve with a jug of maple syrup. |
