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Four Corners Canteen’s pancakes with berry compote

Prep time
15 mins
Cooking time
15 mins
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.


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.

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