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Four Corners Canteen’s pancakes with berry compote

Prep time
15 mins
Cooking time
15 mins
Serves
Serves 1 (4 pancakes)
Four Corners Canteen’s pancakes with berry compote

Start the day in style with a stack of homemade pancakes, topped with mixed berry compote.

Ingredients

For the pancakes

  • 1 egg
  • 175g plain flour
  • 40g caster sugar
  • 40g butter
  • 5g bicarbonate of soda
  • 150/175ml milk

For the compote

  • 75g strawberries (or any other berries)
  • 25g blueberries (or any other berries)
  • 20g caster sugar
  • A splash of lemon juice (to taste)
  1. Melt the butter and whisk all ingredients together in a bowl, adding milk until the desired consistency is reached. It should be similar to wallpaper paste - not too thick or too runny.

  2. Set a frying pan on a medium heat and lightly brush the pan with oil, a ladle of mixture into the pan and cook on each side for one and a half minutes, until the pancakes rise and are golden brown.

  3. Continue with the rest of the batter and stack the cooked pancakes on a plate, or keep them warm in a low oven until you are ready to eat.

  4. For the compote, add all ingredients to a small pan and cook on medium heat for 5-10 minutes, until berries have softened and syrup forms.

  5. Serve a generous spoonful warm over the pancakes. Allow what’s leftover to cool and refrigerate in a sealed container. You can use this for another day and it will keep for one week.

Learn more

Check out Four Corners at 150 Abbeydale Road, S7 1FH.

by Now Then Sheffield

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