This Valentine’s Day why not treat someone special to breakfast in bed? And if you’re not their for breakfast, why not indulge in a sweet lunch or tea-time treat?
One of my ultimate indulgences is a pancakes with berries. And what I love most about this idea is if you’re not a pancake maker, then you can buy flapjacks at your local grocery store, add your berries and fake-it-like-you-made-it. The berry compote is easy to make and doesn’t take very long at all.
If you do feel like going all out and making your own pancakes, here’s a near fool-proof recipe:
South African style Flapjacks
1 cup flour
1 tsp baking powder
pinch of salt
1 tbsp. sugar
1 cup buttermilk (if you don’t have buttermilk, use 1 cup milk with a teaspoon of lemon juice)
Butter for frying
Combine the dry ingredients in a mixing bowl. In a separate bowl, whisk together the egg and buttermilk. Slowly add the liquid ingredients to the dry ingredients, stirring until well combined. Allow to stand for 5 minutes
In a large pan, on a medium heat, melt the butter. Spoon the batter into the pan, allowing about 3 tablespoons per flapjack. Once the flapjack starts to bubble, flip it over and cook for a few minutes. Keep warm while you continue cooking the remaining batter.
200g mixed berries (fresh or frozen – blackberries, raspberries, blueberries or strawberries)
1tsp lemon juice
In a bowl, coat your berries with the sugar and lemon juice. Bring a saucepan to medium heat and add the berries. Allow the sugar to melt and a slight syrup to form. Cook for a few more minutes. You can a dash of water if it’s too thick.
On a plate, stack the pancakes and drizzle the berry compote. You can serve with whipped cream for extra richness.