Pancakes with Berry Compote and Rosemary
Fluffy mini pancakes topped with a quick berry compote and a hint of fresh rosemary. A fast, elegant breakfast or snack that comes together in about 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 350
- Protein
- 10g
Ingredients
- 1 cup all-purpose flour
- 1 cup milk
- 1 large egg
- 2 teaspoons baking powder
- 2 cups mixed berries
- 1 sprig fresh rosemary
Instructions
- 1
In a medium bowl, whisk 1 cup flour, 2 tsp baking powder, and a pinch of salt. In another bowl, beat 1 egg with 1 cup milk, then stir into the dry ingredients until just combined (lumps are fine).
- 2
Heat a lightly oiled skillet over medium heat. Pour small rounds of batter (about 2 tbsp each) and cook until bubbles form on top, about 2 minutes. Flip and cook until golden, about 1 minute more. Repeat with remaining batter.
- 3
In a small saucepan, combine 2 cups mixed berries with 2 tbsp water and 1 tbsp sugar (if desired). Simmer over medium heat until berries soften and release juices, about 5 minutes. Stir in 1 tsp chopped rosemary leaves.
- 4
Stack the pancakes on plates, spoon the warm berry compote over the top, and garnish with a fresh rosemary sprig and a dusting of powdered sugar if you like.
- 5
Serve immediately while warm.
Tools you’ll need
- mixing bowls
- whisk
- skillet
- spatula
- small saucepan
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