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Blueberry Pancake Stack The pancake stack must be the dictionary definition of decadent breakfasting. What could be better than eating sweet treats first thing in the morning? Surely life doesn’t get much more exciting than a Sunday brunch of towering pancakes drizzled with whatever takes your fancy. I’ve chosen my favourite topping – blueberry compote. gillian
serves 4
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for the blueberry compote 200 g (7 oz) blueberries, rinsed 3 tablespoons caster (superfine) sugar for the pancakes 200 g (7 oz/1⅔ cups) plain (all-purpose) flour 1½ teaspoons baking powder ½ teaspoon salt 50 g (2 oz/¼ cup) caster (superfine) sugar 200 ml (7 fl oz) whole (full-cream) milk 2 large eggs, at room temperature, lightly beaten 50 g (2 oz) unsalted butter, melted, plus 15 g (½ oz) for cooking
First, make the blueberry compote. Heat the blueberries, sugar and 1 tablespoon of water in a pan on a very low heat and simmer for 3 minutes. Set aside and allow to cool a little. To make the pancakes, sift the flour, baking powder, salt and sugar into a bowl. In a separate bowl whisk the milk and eggs together then whisk in the melted butter. Pour the wet ingredients into the dry ingredi ents and whisk together using an electric hand mixer. Heat a non-stick frying pan on a medium heat and add the remaining butter. Once melted add a small ladle of the batter. When you start to see bubbles on the top of the pancake, flip it over and cook the other side until golden brown. Repeat until all the batter is used up. Serve the pancakes in a stack drizzled with the blueberry compote.
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09/11/2013 14:18