Chef Lee Anne Wong's Pancakes with Summer Berry Compote

Total Time:
17 min
Prep:
5 min
Cook:
12 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 1/4 cups milk
  • 1/2 teaspoon vanilla extract
  • 1/4 cup butter, melted, plus more as needed
  • 1 recipe Summer Berry Compote, recipe follows
  • 2 tablespoons butter
  • 4 cups mixed berries, cleaned and trimmed
  • 1/2 cup sugar, plus more if desired
  • 1 lemon, zested and juiced, plus more if desired
  • Pinch salt
  • 1/4 cup fresh basil leaves, chiffonade
Directions
  • Sift the flour, sugar, baking powder, and salt together over a large piece of parchment paper.

  • In a large bowl, whisk the eggs, milk, and vanilla extract together until well combined. Add the dry ingredients to the bowl and whisk until a thick batter is formed. Whisk in the melted butter.

  • Heat a nonstick griddle or pan over medium heat. Add a teaspoon of butter and swirl the pan to coat the bottom. Ladle 1/4 cup of the batter onto the pan to form a pancake. Cook until you see bubbles break the surface of the pancake and the underside is golden brown, about 2 to 3 minutes. Then carefully flip the pancake to finish cooking on the other side, another 2 to 3 minutes. Transfer the pancakes to a platter and cover with foil to keep warm (or place in a preheated 200 degree F oven, covered) and continue to make the pancakes until all of the batter has been used up, wiping out the pan or griddle with a paper towel after each use.

  • Serve with warm Summer Berry Compote.

  • Summer Berry Compote:

  • In a large nonstick skillet, melt the butter over medium-high heat. Add the mixed berries, sugar, lemon zest and lemon juice.

  • Saute the mixture, stirring often, until the berries begin to break down and release their juices, around 5 minutes. Add the pinch of salt and check for seasoning (add more sugar and lemon juice, if desired).

  • Remove the pan from the heat and stir in the basil leaves. Serve immediately with warm pancakes.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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