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
1
Done
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2
Done
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3
Done
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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. |
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). |
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. |
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. |
8
Done
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9
Done
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10
Done
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