FoodCoop Recipes
Classic American-style pancakes with blueberry compote
This recipe is based on the American favourite, super fluffy pancakes, served with a sweet, sticky blueberry compote.
Cook
40 minutes
Serves
4
Ingredients
200g pack Co-op blueberries
Zest and juice of 1 lemon
4 tbsp Fairtrade golden caster sugar
225g Co-op self raising white flour
1½ tsp baking powder
3 Co-op British free range eggs, lightly beaten
30g Co-op unsalted butter, melted
200ml Co-op semi-skimmed milk
2 tbsp Co-op vegetable oil
Method
For the compote, put the blueberries in a small saucepan with the lemon juice and half the sugar
Heat gently and simmer for 3-4 mins, until the blueberries burst and the liquid reduces
Set aside to cool while you make the pancakes
Sift together the flour, baking powder and remaining sugar
Whisk the eggs, melted butter and milk in a jug, then pour into the dry ingredients
Mix with a fork until combined
Heat half the oil in a large frying pan, then ladle in 2 spoonfuls of the batter
Cook for 2-3 mins on one side until bubbles start to appear, then carefully flip
Cook for another 2-3 mins, until golden, then keep warm under a tea towel while you make the rest
Repeat to make 8 pancakes in total, adding the remaining oil as needed
Serve in a stack with the compote spooned over and the lemon zest sprinkled on top
