Fluffy Pancakes with Kid-Created Compote



Makes 12-15 pancakes


Tools Mixing bowls • Mixing utensils Measuring cups • Measuring spoons • Electric skillet • Whisk Ingredients Compote

  • 3 cups fresh or frozen fruit (thawed)

  • 2 tablespoon honey

  • Dash of salt

Pancakes

  • 140g all-purpose flour

  • 140g whole wheat flour

  • 1 teaspoon baking powder

  • 1 teaspoon salt

  • ½ teaspoon cinnamon

  • ½ teaspoon baking soda

  • 1 egg

  • 1 ⅓ cup vanilla greek yogurt

  • ⅔ cup milk

  • ⅔ cup orange juice

  • Non-stick cooking spray

Directions Step 1: Prepare ingredients

  • Preheat an electric skillet to 350 °F.

Step 2: Make the fruit compote

  • In a medium saucepan, combine 3 cups of fruit, 2 Tbsp of honey, and dash of salt. Bring the mixture to a boil over medium-high heat, stirring occasionally. Once boiling, reduce the heat to medium and mash the fruit with a mixing spoon. Continue cooking over medium-low heat for 10-12 minutes, or until the compote has condensed to about half of its original volume.

Step 3: Prepare wet and dry pancake ingredients

  • Dry: In a mixing bowl, 140g all-purpose flour, 140g whole wheat flour, 1 tsp of baking powder, 1 tsp salt, ½ tsp cinnamon, and ½ tsp of baking soda.

  • Wet: In a mixing bowl, crack and whisk 1 egg. Add 1 ⅓ C greek yogurt, ⅔ cup milk, and ⅔ cup orange juice, mix until well combined.

Step 4: Combine wet and dry

  • In the bowl of dry ingredients, make a well in the center and add the wet ingredients. Mix until just combined (there should still be plenty of lumps).

Step 5: Cook the pancakes

  • In batches of 3, drop ¼ C of pancake batter into the hot skillet. Cook 2 to 3 minutes, or until bubbly and edges are dry. Flip pancakes and cook the other side for 2 to 3 minutes.

Step 6: Finish and serve

  • Top pancakes with fruit compote and eat and enjoy!


LOCATION

 

BASALT, CO

 

PHONE

 

970-414-0621

 

  • Facebook

MAILING LIST

©2018 by Fork & Pan LLC.