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Home Fluffy American pancakes met bosvruchtencompote

Breakfast Weekend Vegetarian Quick Family Baking

A stack of airy pancakes on a Sunday morning is one of those moments you remember. The secret lies in well-whisked batter and the right ratio of ingredients, and you start that in a large mixing bowl. All baking starts with a solid base, and this recipe gives you exactly that. Prepare the mixed berry compote in a smaller bowl at the same time and let it simmer briefly so everything is ready at once.

x_ckl_recipe_markerFluffy American pancakes with mixed berry compote Making American pancakes yourself is easier than you think. With a good batter and a fresh mixed berry compote you can put a breakfast on the table that everyone will want to have again. How do you make fluffy American pancakes with mixed berry compote? Breakfast American 4 people 10 min 5 min 35 min

Make the mixed berry compote: put the frozen berries together with the sugar and the lemon juice in a saucepan. Heat over medium heat and let simmer gently for 8 to 10 minutes until the compote has thickened slightly. Turn the heat to low and keep warm.
Put the flour, baking powder, sugar and salt in a large mixing bowl and stir briefly to combine.
In a separate mixing bowl, whisk the eggs. Add the milk and the melted butter and mix well.
Pour the wet mixture into the dry ingredients and whisk until a smooth batter forms. Let the batter rest for 5 minutes so the baking powder can do its work.
Heat a frying pan over medium heat and lightly grease with butter or a neutral oil. Spoon a generous ladle of batter per pancake into the pan.
Cook each pancake for 2 to 3 minutes until bubbles appear on the surface and the underside is golden brown. Flip and cook another 1 to 2 minutes. Keep the pancakes warm in an oven at 60°C while you cook the rest.
Stack the pancakes on a plate, spoon the warm mixed berry compote over them and serve immediately. A drizzle of maple syrup or a spoonful of Greek yogurt finishes them off.

Breakfast Weekend Vegetarian Quick Family Baking 200 g flour 2 tsp baking powder 1 tbsp sugar Pinch of salt 2 eggs 200 ml whole milk 30 g butter, melted (plus extra for frying) 250 g frozen mixed berries 2 tbsp sugar 1 tbsp lemon juice Large mixing bowl Small mixing bowl Whisk Saucepan Frying pan Ladle Spatula Baking bakken Whisks whisk Frying Pan frying-pan Sauce pan saucepan Birkmann Mixing Bowls / Baking Bowls Colour bowls set 4-Piece - 1.5, 2, 3 and 4 Liters - Silk Rose Birkmann Beslagkom ASA Selection Cake plate Grande ø 35.5 cm Asa Selection ["Taartplateau"] Birkmann Cake Mould / Baking Mould / Quiche Mould with loose base Premium Baking ø 10 x 2 cm - 6 Pieces Birkmann Taartvorm, Quichevorm Hendi Whipped Cream Dispenser Stainless Steel 1 Liter + Whipped Cream Chargers 10 pieces Hendi Slagroomspuit Creamy tomato and bell pepper soup foodies-romige-tomaten-paprikasoep-2 Applesauce Cake foodies-appelmoescake Crêpes with Nutella foodies-crepes-met-nutella French toast with cinnamon and caramelized banana foodies-wentelteefjes-met-kaneel-en-gekarameliseerde-banaan

Recipe

Fluffy American pancakes with mixed berry compote

Making American pancakes yourself is easier than you think. With a good batter and a fresh mixed berry compote you can put a breakfast on the table that everyone will want to have again.

Course	Breakfast
Kitchen	American
Servings	4 people

Preparation time

Preparation time	10 min
Stiffen up min.	5 min
Total	35 min

Equipment

Large mixing bowl
Small mixing bowl
Whisk
Saucepan
Frying pan
Ladle
Spatula

Ingredients

200 g flour
2 tsp baking powder
1 tbsp sugar
Pinch of salt
2 eggs
200 ml whole milk
30 g butter, melted (plus extra for frying)
250 g frozen mixed berries
2 tbsp sugar
1 tbsp lemon juice

How do you make fluffy American pancakes with mixed berry compote?

Make the mixed berry compote: put the frozen berries together with the sugar and the lemon juice in a saucepan. Heat over medium heat and let simmer gently for 8 to 10 minutes until the compote has thickened slightly. Turn the heat to low and keep warm.
Put the flour, baking powder, sugar and salt in a large mixing bowl and stir briefly to combine.
In a separate mixing bowl, whisk the eggs. Add the milk and the melted butter and mix well.
Pour the wet mixture into the dry ingredients and whisk until a smooth batter forms. Let the batter rest for 5 minutes so the baking powder can do its work.
Heat a frying pan over medium heat and lightly grease with butter or a neutral oil. Spoon a generous ladle of batter per pancake into the pan.
Cook each pancake for 2 to 3 minutes until bubbles appear on the surface and the underside is golden brown. Flip and cook another 1 to 2 minutes. Keep the pancakes warm in an oven at 60°C while you cook the rest.
Stack the pancakes on a plate, spoon the warm mixed berry compote over them and serve immediately. A drizzle of maple syrup or a spoonful of Greek yogurt finishes them off.

Cooking mode Prevents your screen from going to sleep

Working with multiple mixing bowls at once is not a luxury; it makes the difference between a messy countertop and a smooth cooking process. A set of bowls in different sizes helps you keep dry and wet ingredients separate and combine everything at the right moment. Sturdy, lightweight and easy to clean: that's how kitchen tools should be.

Vary the compote with the seasons: strawberries in summer, pear with cinnamon in autumn. The basic batter stays the same and always works. Make a double batch of pancakes and keep the rest covered in the fridge. The next morning, warm them briefly in the pan and you're ready for another tasty start.