Pancakes and summer berry compote

Skill level:	Level 2
Preparation time:	30 minutes
Makes:	12

What you need

Ingredients

For the pancakes:
125g plain flour
5ml spoon (level) baking powder
75g sugar-free muesli
100g diced fruit, roughly chopped (see Chef’s tip)
15g caster sugar
2 large eggs, separated
284ml carton buttermilk (see Chef’s tip)
sunflower oil, for frying

For the summer berry compote:
300g pack frozen summer berries
zest and juice of 1 orange

Equipment

2 mixing bowls
griddle pan (a heavy frying pan)
chopping board
knife
sieve
measuring jug
measuring spoons
dessert bowl
metal spoon
whisk
dessert spoon
fish slice
oven dish
saucepan
wooden spoon

What you do

Sieve the flour and baking powder into a large bowl.
Stir in the muesli and sugar.
Make a well in the centre and beat in the egg yolks and buttermilk until it is a batter the consistency of thick cream.
In another bowl whisk the egg whites until stiff but not dry. Gently fold into the egg yolks and buttermilk batter.
Stir in the fruit.
Heat a griddle pan or large heavy-based non-stick frying pan over a moderate heat.
Add a tiny drop of oil to the hot pan. When the pan is hot, drop dessert spoons of the batter into the pan.
Cook for about 2–3 minutes, until bubbles start to break on the surface and the pancake is firm enough to flip.
Flip the pancake over and cook for 1–2 minutes more, until it feels springy when prodded. Transfer to a warm oven while you cook the rest of the pancakes.
To make the compote, place the summer berries in a small saucepan, add the orange juice and zest and gently heat.

You can use fresh fruit (raspberries, diced mango, mashed banana, blueberries, apple), dried fruit (cranberries, ready-to-eat apricots, mango, pears, apple or prunes) or chopped canned fruit (pineapple, apricots, peaches or pears). If you have trouble finding buttermilk, you can use 150ml of plain yoghurt mixed with 130ml semi-skimmed milk instead.

Something else to try

Banana and blueberry pancakes

Use 125g white flour with 125g wholemeal flour instead of the white flour and muesli mix. Thinly slice a large banana and fold into the batter with the egg whites and cook as above. Serve with 300g blueberries.