Pink Pancakes with Berry Compote
Fluffy pink pancakes topped with a tangy homemade berry compote, perfect for a festive breakfast.
Ingredients
For the Pancakes:
- 1 ½ cups 190g all-purpose flour
- 2 tbsp sugar
- 1 tbsp baking powder
- ¼ tsp salt
- 1 cup 240ml milk
- 1 large egg
- 2 tbsp melted butter or vegetable oil
- 1 tsp vanilla extract
- 2-3 tbsp beetroot puree or raspberry puree for natural pink color
For the Berry Compote:
- 1 cup 150g mixed berries (strawberries, raspberries, blueberries)
- 2 tbsp sugar
- 1 tbsp lemon juice
- 2 tbsp water
Instructions
Make the Berry Compote
- In a small saucepan, combine the berries, sugar, lemon juice, and water.
- Cook over medium heat, stirring occasionally, until the berries break down and the mixture thickens (about 8-10 minutes).
- Remove from heat and set aside to cool.
Prepare the Pancake Batter
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the milk, egg, melted butter, vanilla extract, and beetroot/raspberry puree.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
Cook the Pancakes
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour ¼ cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface and the edges look set (about 2-3 minutes), then flip and cook for another 1-2 minutes.
- Repeat with the remaining batter.
Serve
- Stack the pancakes on a plate and top with the berry compote.
- Add a dollop of whipped cream or yogurt if desired.
- Garnish with fresh berries and a sprinkle of powdered sugar.
Notes
- Use natural food coloring for a healthier option.
- Get kids involved in mixing the batter or arranging the toppings.
- Serve with a cup of her favorite tea or coffee for a complete breakfast-in-bed experience.