Pancakes With Berry Compote

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Simple pancake recipe for Saturday or Sunday breakfast-brunch.

Preparation time: 5 minutes

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Cooking time: 10 minutes

To make the pancake batter, sift the flour into a bowl, add the salt and make a well in the centre.
Break the eggs into the well and add a little of the milk.
Gradually add the remaining milk into the egg and flour mixture using a large whisk until a smooth consistency has been achieved.
Cover with cling film and stand in the fridge for 1 hour if possible.
Heat a heavy-based frying pan and when hot, brush with the minimum of oil.
Pour a small amount of the batter onto the pan and swirl it around until it is evenly and thinly spread over the bottom.
Cook over a moderate to high heat for about 1 minute or until the edges are curling and the underside is golden.
Flip over and cook the second side for 30 seconds or so until golden.
To make the berry compote, place the berries in a heavy-based pan with the sugar and a splash of water, then stir gently over a moderate heat until the sugar is dissolved.
Increase the heat and boil for about 5 minutes until the berries are tender but still holding their shape.
Remove from the heat and serve.