Mini Pancakes With Cream And Berry Compote Recipe

Prepare the Pancake Batter

In a bowl, combine 1 cup of all-purpose flour, 1 tablespoon of sugar, 1 teaspoon of baking powder, and a pinch of salt. In another bowl, whisk together 1 cup of milk, 1 egg, and 1 tablespoon of melted butter. Pour the wet ingredients into the dry ingredients and mix until just combined.

Cook the Mini Pancakes

Heat a griddle or non-stick pan over medium heat. Grease lightly with butter or oil. Pour small amounts of batter onto the griddle to form mini pancakes. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides.

Make the Berry Compote

In a saucepan, mix 1 cup of mixed berries (such as strawberries, blueberries, and raspberries) with 2 tablespoons of sugar and 1 tablespoon of lemon juice. Cook over medium heat until the berries break down and the mixture thickens, about 5-7 minutes. Remove from heat and let cool slightly.

Prepare the Cream

In a bowl, whip 1 cup of heavy cream with 2 tablespoons of powdered sugar and 1 teaspoon of vanilla extract until stiff peaks form. Keep refrigerated until ready to use.

Assemble the Pancakes

Stack the mini pancakes on a plate. Top with a generous dollop of whipped cream and a spoonful of berry compote. Serve immediately.