Chef Lee Anne Wongs Pancakes With Summer Berry Compote Recipes

AMERICAN-STYLE PANCAKES WITH VANILLA BERRY COMPOTE

American-style pancakes with vanilla berry compote image

Start the day in style with an indulgent stack of pancakes, topped with compote made from frozen fruits

Provided by Good Food team

Time 50m

Number Of Ingredients 9

Ingredients

500g frozen mixed summer fruits
100g caster sugar
1 tsp vanilla extract
250ml full-fat milk
2 eggs
4 tbsp sunflower oil , plus extra for frying
175g plain flour
4 tsp baking powder
1 tbsp caster sugar

Steps:

To make the compote, put all the ingredients into a medium saucepan with 1 tbsp water. Stir and simmer gently over a low heat for 15 mins until warm and syrupy.
Meanwhile, make the pancakes. Mix the milk, eggs and oil in a bowl. In another bowl, mix the flour, baking powder, sugar and 1 tsp salt. Stir the dry ingredients together, then slowly pour in the wet ingredients until just combined.
Heat a non-stick frying pan and add about 1 tsp oil. Pour in about 75ml of the pancake batter. When bubbles form on top, flip the pancake over and brown the other side. Keep the heat on medium so the middle cooks. Keep warm in a low oven while continuing to make pancakes with remaining batter.
Serve warm pancakes topped with warm or room temperature compote.

Nutrition Facts : Calories 367 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 29 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 1.78 milligram of sodium

LEMON RICOTTA PANCAKES WITH WARM BLUEBERRY COMPOTE

Lemon Ricotta Pancakes With Warm Blueberry Compote image

Make and share this Lemon Ricotta Pancakes With Warm Blueberry Compote recipe from Food.com.

Provided by Annacia

Categories Breakfast

Time 45m

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

4 cups blueberries (fresh or frozen)
2 teaspoons cornstarch
1 cup sugar
1/2 cup water
1/4 cup prepared lemon curd (from 10-to-12 ounce jar)
1 tablespoon fresh orange juice
1 pinch salt
1 tablespoon butter
1/2 teaspoon pure vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 grated lemon, zest of
2 eggs, separated
1 cup ricotta cheese, preferably whole milk
1 1/2 cups milk, preferably whole
confectioners' sugar

Steps:

For the blueberry compote, in a saute pan, combine the blueberries, cornstarch, 1 cup sugar, water, lemon curd, orange juice, and a pinch of salt. Gently cook over medium heat until the blueberries are tender but not broken down, and the mixture simmers and thickens. Remove from the heat; stir in the butter and vanilla. Set aside to cool slightly.
For the pancakes, in a medium bowl, sift the flour, baking powder, salt, and sugar. Stir in lemon zest. Set aside. In a large bowl, mix the egg yolks and the cheese. Fold in the dry ingredients alternately with the milk. In a separate bowl, whip the egg whites until medium-stiff peaks form. Fold into the batter.
To complete the recipe, heat a buttered nonstick skillet or griddle over medium-high heat or to 350ºF (water drops on the skillet should skitter or sizzle when hot). For each pancake, pour 1/4 to 1/3 cup batter and cook until bubbles form on top. Turn and cook until the bottom is golden brown and the pancake is cooked through.
To serve, stack three pancakes on each plate with a dollop of the remaining prepared lemon curd between pancakes. Sprinkle with confectioner's sugar and pour compote over the pancakes.

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