Fresh Flours Recipe
Make Fresh Flours Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fresh Flour Pancakes (Batter)
Fresh Fruit Compote
To Finish & Serve
Method
Fresh Flour Pancakes (Batter)
- 1
Dry ingredients
In a large mixing bowl whisk together 2 cups all-purpose flour, 1 cup whole wheat flour, 2 tsp baking powder, 1/2 tsp baking soda, 3/4 tsp fine sea salt, and 2 tbsp granulated sugar until evenly combined and aerated.
- 2
Wet ingredients
In a separate bowl or large measuring cup combine 2 cups buttermilk, 2 large eggs (lightly beaten), 4 tbsp melted unsalted butter (cooled slightly), and 1 tsp vanilla extract. Whisk until smooth.
- 3
Make batter
Pour the wet mixture into the dry ingredients. Using a spatula, gently fold until just combined — small lumps are OK. Do not overmix. Let the batter rest for 8–10 minutes to hydrate the flours and allow baking powder/soda to begin working. If batter thickens too much, loosen with up to 2 tbsp additional milk or water to reach pouring/spoonable consistency.
Fresh Fruit Compote
- 4
Cook fruit
Place 1.5 cups quartered strawberries and 1 cup blueberries in a small saucepan over medium heat. Add 1 tbsp lemon juice and 2 tbsp honey or maple syrup. Bring to a gentle simmer, stirring occasionally so the fruit releases juices and softens, about 4–6 minutes.
- 5
Thicken (optional)
If you want a thicker compote, mix 1/2 tsp cornstarch with 1 tsp cold water to make a slurry. Stir the slurry into the simmering fruit and cook another 1 minute until the compote thickens. Remove from heat and let cool slightly—it will thicken more as it cools.
To Finish & Serve
- 6
Preheat pan
Heat a 10–12 inch nonstick skillet or griddle over medium heat. Add 1 tbsp unsalted butter and let it melt, swirling to coat the surface. Wipe out and reapply small amounts of butter between batches as needed.
- 7
Cook pancakes
For each pancake, pour 1/4 to 1/3 cup batter onto the hot skillet. Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip and cook 1–2 minutes more until golden and cooked through. Keep finished pancakes warm in a low oven (120°C / 250°F) on a tray while you cook remaining batter.
- 8
Plate and sauce
Stack pancakes on plates. Spoon warm fresh fruit compote over the top. Drizzle with maple syrup (about 1/2 cup total distributed among servings) and dust with powdered sugar if using. Garnish with fresh mint leaves.