Treat friends and family to a Pancake Tuesday they won't forget! These classic pancakes are topped with warm berry compote, streusel and candied orange peel for a delicious twist!

Serves 4

Whole Wheat & Buttermilk Pancakes

120 g 1/2 cup whole wheat flour
120 g 1/2 cup white flour, sifted
60 g 1/4 cup white sugar
10 g 2 tsp baking powder
5 g 1 tsp baking soda
1 g 1/4 tsp salt
2   eggs
60 ml 1/4 cup milk
120 ml 1/2 cup buttermilk
60 ml 1/4 cup canola oil, for cooking

Berry Compote

60 g 1/4 cup blueberries
60 g 1/4 cup blackberries
60 g 1/4 cup strawberries
90 g 1/3 cup   white sugar

Streusel

120 g 1/2 cup butter, salted
60 g 1/4 cup white sugar
60 g 1/4 cup white flour, sifted

 

Whole Wheat & Buttermilk Pancakes
Combine all dry ingredients in a bowl. Add eggs and mix in milk and buttermilk. The batter should be thick but not too thick (if additional liquid is required, add a little water). Set aside and let rest for 1 hour.

Heat a small amount of oil in a frying pan or flat grill. When hot, spoon pancake batter onto hot surface. Cook until the pancakes start to bubble on top and are slightly dry around the edges, about 2 1/2 minutes. Flip over and cook until golden, about 1 mintue. Repeat until all of the batter has been used. Keep warm until ready to serve.

Berry Compote
In a medium saucepan on low heat, cook all berries with sugar for 30 minutes. Cool down and set aside.

Streusel (for garnish)
Combine all ingredients together and crumble into lumps. Place on a baking sheet in a medium oven (180°C / 350°F) until roasted and hardened. Cool down.

Candied Orange Peel (for garnish)
Grate orange peel using a zester. Add zests to the sugar and let it cure for a few hours at room temperature.

Plating
Stack pancakes on top of each other. Place the candied orange peel on top of the pancakes and sprinkle with fresh streusel. Spoon berry compote on the side. Garnish with a fresh mint sprig.