Half wholegrain pancakes with blackberry&strawberry compote
 
 
Author:
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
  1. FOR THE COMPOTE:
  2. Put all the ingredients in a sauce pan and cook over medium high heat.
  3. Once bubbling, reduce to medium heat and cook for about 10 minutes, stir occasionally so that the compote won't stick to the pan.
  4. You can mash the fruit completely, I like it with some chunky fruity bits ;)
  5. FOR THE PANCAKES
  6. Mix the eggs with milk and add the flours and salt.
  7. Stir until you get a smooth and lump-free consistency (lately we started blending the mixture and it works wonders!).
  8. Let the mixture rest in the fridge for half an hour.
  9. 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!
  10. Pour just enough mixture using a ladle in the pan to cover the whole surface, tilt the pan if necessary.
  11. Flip the pancake once the bottom is light brown and cook the other side.
  12. Repeat the process until you run out of mixture.
  13. 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/