Chef Lee Anne Wong's Pancakes with Summer Berry Compote
- 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
Sift the flour, sugar, baking powder, and salt together over a large piece of parchment paper.
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:
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.
Recipe courtesy Chef Lee Anne Wong
Recipe courtesy of Bobby Flay