Wildberry Pancakes Recipe
wildberry compote with rose & schisandra | coconut whip | toasted coconut
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Ingredients
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Pancake Batter
Wildberry Compote
Coconut Whip
Toasted Coconut
Method
Pancake Batter
- 1
Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, sugar, and salt until well combined.
- 2
- 3
Combine Mixtures
Pour the wet mixture into the dry ingredients and gently fold until just combined. Do not overmix; it’s okay if there are a few lumps.
Wildberry Compote
- 4
Coconut Whip
- 5
Prepare the Coconut Whip
In a mixing bowl, whip the chilled coconut cream using an electric mixer until fluffy. Gradually add the powdered sugar and vanilla extract, continuing to whip until well combined and fluffy.
Toasted Coconut
- 6
Toast the Coconut
In a dry skillet over medium heat, add the shredded coconut. Toast for about 3-5 minutes, stirring frequently until golden brown. Remove from heat and let cool.
Cooking Pancakes
- 7
Cook the Pancakes
Heat a non-stick skillet or griddle over medium heat. Pour about 1/4 cup of the pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 1-2 minutes until golden brown.
- 8
Serve
Serve the pancakes warm, topped with the wildberry compote, a dollop of coconut whip, and a sprinkle of toasted coconut.
