Multigrain Pancakes with Berry Compote

Fluffy multigrain pancakes topped with a homemade berry compote using fresh or frozen berries.

Ingredients

• 1 1/2 cups Multigrain Pancake Mix
• 1 large Egg
• 1 cup Milk (dairy or plant-based)
• 1 cup Stahlbush Raspberries
• 3 tablespoons Sugar
• 1/2 lemon, juiced Large Lemons
• 1/2 teaspoon Vanilla Extract
• For greasing Butter or oil

Instructions

1. Prepare pancake batter according to package instructions using multigrain pancake mix, egg and milk. Stir in vanilla extract for added flavor.
2. Heat a lightly oiled griddle or frying pan over medium heat, using butter or oil to grease it.
3. Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 3-4 minutes per side, or until golden brown and cooked through. Avoid flipping too early for best results.
4. While pancakes are cooking, prepare the berry compote. In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium-low heat for 8-10 minutes, stirring occasionally, until berries have softened and the mixture has thickened into a syrupy consistency. Stir in a tiny pinch of salt.
5. Serve pancakes immediately topped with warm berry compote.

Cuisine: Canadian

Suitability: vegetarian

Prep Time: 10 mins

Cook Time: 25 mins

Serving Size: 3

Meal Type: breakfast