American Pancakes with a Fruit Compote

A delicious treat for breakfast or brunch.


  • For the Pancakes:
  • 300g plain flour, sieved
  • 1 tsp baking powder
  • Pinch of salt
  • 3 large eggs
  • 400ml buttermilk
  • 40g melted butter
  • Sunflower oil, for frying
  • For the Compote:
  • 200g of mixed berries (frozen or fresh if in season)
  • 2 tsp caster sugar
  • Zest of half a lemon
  • Optional Toppings:
  • Crème fraîche
  • Flaked almonds toasted on dry pan
  • Maple syrup


  1. Sieve the flour, baking powder and salt into a large bowl.
  2. In a separate bowl, whisk the eggs and buttermilk.
  3. Make a well in the centre of the dry ingredients and pour in the egg mixture, whisking continuously until blended into a smooth, thick mixture.
  4. Leave to rest in the fridge for at least half an hour.
  5. While the batter is resting, you can get on with your compote!
  6. Put the berries, sugar and lemon zest in a frying pan on a low heat and stir until the sugar has dissolved. Leave for approximately 5 minutes until the berries have softened and are soaked in a syrup.
  7. Back to the pancakes: after the batter has rested and just before cooking, stir in the melted butter.
  8. Heat the oil in a frying pan on a medium heat and drop in one ladle of the mixture per pancake (3 pancakes per batch).
  9. Leave on a medium heat for approximately 2 minutes until small bubbles start to appear on the pancakes then flip and leave for another 2/3 minutes.
  10. Serve with lashings of berry compote, a dollop of crème fraîche, a sprinkling of toasted almonds and lather in maple syrup! Enjoy!


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