Bellini Pancakes with Fruit Compote

Bellini Pancakes with Fruit Compote by


Description

Chef Matthew Briddon’s Bellini Pancakes with fruit compote.

Serves: 6

Difficulty: Easy

Ingredients

Main Ingredients
 1 tablespoon baking powder
 1 pinch of salt
 1 teaspoon white sugar
 2 large eggs (beaten)
 30 grams butter (melted and cooled)
 300ml milk
 225 grams plain flour
 butter for frying

Sauce Ingredients
 500g mixed berries
 Sugar to taste
 1x fresh vanilla pod
 Juice of half a lemon

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Utensils & Equipment

Food Mixer
Frying Pan
Saucepan

Drink Recommendations

Tastes great with Dessert Wine.

Method


Makes 15- 18 pancakes

1. Combine all the above ingredients into a mixer and whisk together allow to rest for about half an hour.
2. Heat a pan on the stove.
3. Pour a 10p piece size amount into the pan (repeat until pan is full)
4. When cooking the pancakes, all you need is about 1- 2 minut es per side, you will get about 15- 18 pancakes

Fruit compote

1. Add all the above ingredients together and cook down on a low heat and allow to reduce slow and low until you get a compote consistency .

Assembly
• Place pancake on plate
• Tea spoon of the compote
• Add quenelle of crème fraîche
• Garnish with flower petal , vanilla pod and strawberries dipped in compete.

Recipe by Chef Matthew Briddon from The Old Manor Hotel – Bradford upon Avon


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