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Fluffy Pancakes with Strawberry Compote
Ingredients:
- For the Pancakes:
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 1/4 cups milk
- 1 egg
- 3 tablespoons melted butter
- 1 teaspoon vanilla extract
- For the Strawberry Compote:
- 2 cups fresh or frozen strawberries, hulled and halved
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch mixed with 2 teaspoons water (optional, for thickening)
- For the Topping:
- Whipped cream or Greek yogurt
Instructions:
- Prepare the Strawberry Compote:
- In a medium saucepan, combine the strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries release their juices and the mixture starts to simmer, about 5-7 minutes.
- If you prefer a thicker compote, stir in the cornstarch mixture and cook for an additional 1-2 minutes, until the compote thickens. Remove from heat and set aside.
- Prepare the Pancake Batter:
- In a large bowl, sift together the flour, baking powder, salt, and sugar.
- Make a well in the center and pour in the milk, egg, melted butter, and vanilla extract. Mix until smooth, but do not overmix; a few lumps are fine.
- Cook the Pancakes:
- Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
- Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook the other side until golden brown, about 1-2 minutes more.
- Assemble the Dish:
- Stack the pancakes on a plate and spoon the strawberry compote over the top. Add a dollop of whipped cream or Greek yogurt in the center.
- Serve and Enjoy:
- Serve immediately and enjoy your fluffy pancakes with sweet and tangy strawberry compote.
These fluffy pancakes with strawberry compote make for a perfect breakfast or brunch dish, combining the light, airy texture of the pancakes with the vibrant, fruity flavor of the compote. Enjoy!