Lemon & Buttermilk Pancakes with Berry Compote

with crushed pecans

These pancakes are fluffy on the inside and have a slight crunch on the outside.  The berry compote can be made frozen or fresh fruit.  Frozen fruit is picked when in season and will retain all of its nutrients.  The addition of crushed pecans really gives this breakfast the wow factor.  You can make the berry compote the day before as it keeps really well in the fridge for up to 3 days.  


You will need...

Equipment
Medium baking dish 
2 medium bowls
1 small bowl
Electric hand mixer
Sieve
Non-stick frying pan

Berry Compote Ingredients
5 strawberries, hulled and cut in half
Handful of raspberries
Handful of frozen black currants
Handful of frozen red currants
Handful of frozen gooseberries
1 tbsp maple syrup

Pancakes Ingredients
2 large free range eggs, separated between 2 bowls
200g white spelt flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
2 tbsp golden caster sugar
Pinch of salt
284ml carton of buttermilk
1 tsp vanilla extract
Zest of 1 lemon
10g butter (for cooking the pancakes)
Handful of pecans crushed


To make...

Makes 6-8 pancakes
  1. Preheat the oven to 200/180(fan) Gas 4
  2. Place all the fruit into the baking dish, drizzle with maple syrup and pomegranate molasses, give it a good stir.  Bake for 15 minutes or until the fruit has released some of its juices.  Remove and set aside.
  3. In one of the bowls, whisk the egg whites with the electric mixer until they become soft peaks
  4. In the other bowl, sift the flour, baking powder, bicarbonate of soda, caster sugar, pinch of salt.  Give it a good stir then add the egg yolk, buttermilk, vanilla extract and lemon zest
  5. Fold in the egg whites with a spatula until fully combined and you have a lovely silky batter
  6. When you are ready to cook the pancakes, add a small knob of butter to your frying pan on a medium to low heat
  7. Spoon in some of the mixture and gently fry for a minute or so until the underneath has browned
  8. Flip over using a spatula and cook on the other side for a minute or so or until it has browned
  9. Repeat with the remaining mixture until you have used all the batter
  10. Serve with a big dollop of fruit compote and its juices and a handful of crushed pecans, serve immediately
  11. Cooks Note: 
  12. The mixture can be made up the day before, covered with cling film and kept in the fridge


Nutritional Info
Per Serving
158g kcal | 3.1g fat | 0.7g saturates | 24g carbs | 6.1g sugars | 3.3g fibre | 7g protein | 0.44g salt

LOW CAL | LOW FAT | LOW SATS | FIBRE | PROTEIN | POTASSIUM | CHLORIDE | CALCIUM | PHOSPHORUS | MAGNESIUM | IRON | ZINC | COPPER | MANGANESE | RIBOFLAVIN | NIACIN | VITAMIN B | FOLATES | VITAMIN C


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