Half wholegrain pancakes with blackberry&strawberry compote
Author: Marzia
Ingredients
For the compote:
200 gr blackberries
100 gr strawberries
30 gr sugar
(optional: 3 gr SONNENTOR Flower Power spice mix)
For the pancakes:
3 organic free range big eggs
150 gr wholegrain flour
150 gr white flour
400 gr milk
a pinch of salt
½ tbsp sugar
sunflower oil
Instructions
FOR THE COMPOTE:
Put all the ingredients in a sauce pan and cook over medium high heat.
Once bubbling, reduce to medium heat and cook for about 10 minutes, stir occasionally so that the compote won't stick to the pan.
You can mash the fruit completely, I like it with some chunky fruity bits ;)
FOR THE PANCAKES
Mix the eggs with milk and add the flours and salt.
Stir until you get a smooth and lump-free consistency (lately we started blending the mixture and it works wonders!).
Let the mixture rest in the fridge for half an hour.
Heat up a non-stick pan with some oil to cover its surface, once it’s hot pour it into the pancake mixture and stir. Like this you don’t have to grease the pan every time you cook a new crepe!
Pour just enough mixture using a ladle in the pan to cover the whole surface, tilt the pan if necessary.
Flip the pancake once the bottom is light brown and cook the other side.
Repeat the process until you run out of mixture.
Serve warm with the homemade blackberry and strawberry compote and decorate with some pretty micro and macro flowers ;)
Recipe by Marzia Fine Dining at https://blog.marziabalza.com/holiday-pancakes/