Everyday Favorites Recipe
Make Everyday Favorites 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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Pancake Batter
Berry Compote
Toppings & Finishing
Method
Pancake Batter
- 1
Combine dry ingredients
In a large mixing bowl, whisk together 2 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, and 1 teaspoon fine salt until evenly distributed.
- 2
Combine wet ingredients
In a separate bowl or large measuring cup, beat 2 large eggs lightly, then whisk in 1 1/2 cups whole milk, 3 tablespoons melted unsalted butter, and 1 teaspoon vanilla extract until blended.
- 3
Make the batter
Pour the wet ingredients into the dry ingredients. Gently stir with a spatula or wooden spoon just until combined and no large pockets of flour remain. Small lumps are fine; do not overmix or the pancakes will be tough. Let the batter rest for 5 minutes while you heat the pan.
- 4
Cook the pancakes
Heat a nonstick skillet or griddle over medium heat. Add about 1/2 teaspoon of butter and spread to coat. For each pancake, pour 1/4 cup batter onto the hot surface, leaving space between pancakes. Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip and cook until the other side is golden, 1–2 minutes more. Keep finished pancakes warm in a low oven (100–120°C / 210–250°F) on a baking sheet while you cook the rest, adding more butter as needed.
Berry Compote
- 5
Start the compote
In a small saucepan set over medium heat, combine 2 cups mixed berries, 2 tablespoons brown or granulated sugar, 1 tablespoon lemon juice, and 2 tablespoons water. Stir to combine and bring to a gentle simmer.
- 6
Simmer and thicken
Cook the berries, stirring occasionally, until they soften and release their juices, about 5–7 minutes. If you'd like a thicker sauce, mix 1 teaspoon cornstarch with 1 teaspoon cold water to form a slurry, then stir it into the simmering berries and cook another 1–2 minutes until thickened. Taste and adjust sweetness or lemon to balance.
- 7
Finish compote
Remove from heat and let the compote cool slightly; it will continue to thicken as it cools. For a smoother sauce, mash a few of the berries with the back of a spoon or use an immersion blender for a few pulses.
Toppings & Finishing
- 8
Plate and serve
Stack pancakes (2–3 per serving) on plates, spoon warm berry compote over the top, add a pat of butter if desired, and drizzle with maple syrup to taste (about 2 tablespoons per serving). Dust with powdered sugar and garnish with fresh mint leaves if using.
- 9
Storage and reheating
Leftover pancakes: store cooled pancakes in an airtight container in the refrigerator for up to 3 days or freeze separated by parchment for up to 1 month. Reheat refrigerated pancakes in a toaster or in a 175°C (350°F) oven for 5–8 minutes until warmed through. Reheat frozen pancakes in a 175°C (350°F) oven for 10–12 minutes.