Recently I teamed up with SeasonalBerries.co.uk to promote the health benefits of Summer Berries. Did you know that berries are a superfood and are high in fibre, antioxidants and vitamin C and that a handful of 40 blueberries contain 7.5 times more antioxidants than a small banana!
There are so many different berries such as Strawberries, Blackberries, Blueberries, Raspberries, even Cherries! So there’s plenty of variety to choose from.
This recipe combines that distinctive mint flavour that compliments the delicious strawberry taste everyone loves! The blueberries and raspberries are contained within the pancake mix and taste great but feel free to choose your own berry combinations too!
Adam Warren
[RECIPE] Blueberry & Raspberry Pancakes with Strawberry Compote
Prep time
Cook time
Total time
Serves: 10 Pancakes
Ingredients
- 200g Self-raising Flour
- 1 teaspoon Baking Powder
- Pinch of Salt
- 300ml Whole Milk
- 1 Egg (beaten)
- 80g Raspberries (halved)
- 80g Blueberries
- ½ teaspoon Olive Oil
Strawberry & Mint Compote- 2 Cups Fresh (or Frozen) Strawberries (cut into quarters)
- 2 tablespoons Orange Juice
- 1 teaspoon Caster Sugar
- Small handful of Fresh Mint (finely chopped)
Instructions
- In a large bowl, mix together the flour, baking powder and the salt, then make a well in the centre.
- Combine the beaten egg with the milk in a large enough jug and then pour into the well of the flour mix.
- Using a hand whisk, mix the ingredients until you form a smooth batter with no lumps then add the raspberries and blueberries. Set-aside whilst you make the compote.
- Heat a small saucepan on a medium-heat and add the strawberries and orange juice.
- Once the strawberries start to bubble reduce the heat to low, add the fresh mint and sugar then gently start to muddle with a wooden spoon.
- Leave to simmer for 10-12 minutes, stirring occasionally.
- Whilst the compote is simmering place a small frying pan on a medium-low heat and add the oil.
- Once the pan starts to heat up add a small ladle of the batter and cook for 2-3 minutes on each side.
- Whilst the first pancake is being prepared pre-heat the oven to a medium temperature and add a plate. This will ensure the pancakes stay warm whilst the others are being made.
- Once the first pancake is ready, place it on the plate in the oven and turn the heat off.
- Continue to repeat the process until you have the desired quantity of pancakes then pour over a few tablespoons of the strawberry and mint compote. Note: once the compote has cooled if you have any leftovers you can store it in an air-tight jar or container in the fridge for up to 1 week
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