Stuffed Pancake Recipe

If using frozen berries, place them in a bowl to partially thaw while you prepare other components. In a small bowl, mix 1 teaspoon cornstarch with 1 teaspoon cold water to make a slurry; set aside.

In a small saucepan over medium heat, combine 2 cups mixed berries, 3 tablespoons granulated sugar, 1 tablespoon lemon juice, and 2 tablespoons water. Stir to combine and bring to a gentle simmer.

Simmer for 3–5 minutes, stirring occasionally, until berries begin to break down and the mixture becomes saucy. If you want a smoother compote, lightly mash berries with the back of a spoon as they soften.

Stir in the cornstarch slurry and simmer 30–60 seconds more until the compote thickens slightly. Remove from heat and let cool to room temperature (about 15–20 minutes). The compote will thicken further as it cools. Transfer to a bowl and refrigerate if not using immediately.

Chill a medium bowl and whisk (or beaters) in the fridge for 10 minutes if possible. Pour 1 cup chilled heavy cream into the bowl, add 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract.

Whip by hand or with an electric mixer on medium-high until soft to medium peaks form (stiff peaks if you prefer firmer filling). Be careful not to overbeat. Keep chilled until ready to assemble.

In a large mixing bowl whisk together 1.5 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine salt until uniform.

In a separate bowl or large measuring cup whisk 1.25 cups buttermilk, 1 large egg, 3 tablespoons melted butter, and 1 teaspoon vanilla extract until combined.

Make a well in the dry ingredients and pour the wet ingredients in. Gently fold until just combined — a few lumps are fine. Do not overmix, which will make pancakes tough. Let the batter rest for 5 minutes while you heat the skillet.

Heat a nonstick skillet or griddle over medium heat. Brush lightly with oil or a little melted butter. For each pancake, pour about 1/3 cup batter onto the skillet to form a 3.5–4 inch disk.

Cook until bubbles form on the surface and edges look set, about 2–2.5 minutes. Flip and cook the second side until golden brown and cooked through, another 1.5–2 minutes. Remove pancakes to a tray and keep warm while you cook the rest. Yield will be about 8–10 pancakes depending on size.

For stuffed pancakes: cook a first side until bubbles form (do not flip yet). Flip once, then immediately spoon about 1 tablespoon of cooled berry compote onto the center of the pancake and top with about 1 tablespoon whipped cream. Fold pancake in half over the filling (or fold into a quarter) using a spatula, pressing lightly to seal. Cook folded pancake for 30–45 seconds more to warm the filling. Repeat with remaining batter and fillings. Alternatively, stack two cooked pancakes and sandwich filling between them.

If you folded pancakes during cooking, place 2–3 stuffed pancakes per serving on plates. If you made stacked versions, assemble by spreading a spoonful of whipped cream and berry compote between pancakes before topping with another pancake.

Top each serving with an extra dollop of whipped cream, a spoonful of berry compote, and a few fresh berries for garnish. Dust lightly with confectioners' sugar if desired and serve with maple syrup on the side to taste.

Serve immediately while warm. Any leftover compote can be refrigerated up to 4 days; whipped cream is best used same day.