Fresh pancakes with apricot and cardamom compote
Weekend Breakfast ~ Pancakes with Apricot and Cardamom Compote
Servings: 8 -10 pancakes depending on the size of pan you use.
Author: Jane Sarchet
Ingredients
Compote
  • 250 g dried apricots the squidgier they are, the better
  • 5 cardamom pods seeds removed and crushed
  • 50 ml port
  • 100 ml water
Pancakes
  • 110 g plain flour
  • 2 eggs
  • 275 ml milk
  • Pinch of salt
Instructions
Compote
  1. Chop each apricot into about 6 pieces, leaving with very small dice. Pop in a small pan (lid on) with all the other compote ingredients and bring up to a very gentle simmer. Keep the heat on the lowest setting you have and cook for about an hour. Do keep an eye on it so the fruit doesn't dry out and burn.
  2. 15 minutes before the end of the cooking time, remove the lid and let the steam escape, thereby letting the juices reduce into a sticky sauce.
  3. If you make this the night before as I did, reheat with a splash of water whilst cooking the pancakes.
Pancakes
  1. Sift the flour into a large jug or bowl. Crack in the eggs and mix in with a fork or mixer. Slowly add the milk whilst still beating until you have a lovely thinnish smooth batter.
  2. Heat a little butter (about 1/2 teaspoon) and run it around the pan until the entire base is coated and the butter is smoking.
  3. Pour in a ladle of batter, swirling it around the pan to coat it evenly and put back on a medium hot ring. Peel the edges away from the pan and when it is cooked you'll be able to slide a spatula or palette knife underneath easily.
  4. Flip it over and cook the other side until you get little brown dimples all over. Keep warm whilst you repeat with al the remaining batter.
  5. Pile up a couple of pancakes with compote and sit down to a delicious, and very special, weekend breakfast.