Bowl Pancakes with Raspberry Compote

Ingredients:

• 1 cup all-purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup milk
• 1 egg
• 1 tsp vanilla extract
• 3 tbsp melted butter
• 1 cup raspberries
• 1/4 cup sugar
• 1 tbsp cornstarch
• 1/4 cup water

Instructions:

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, whisk together the milk, egg, vanilla extract, and melted butter.
3. Add the wet ingredients to the dry ingredients and mix until just combined.
4. Heat a non-stick pan over medium heat and ladle the batter into the pan to form small pancake disks, approximately 3 inches in diameter.
5. Cook the pancakes for 2-3 minutes on each side or until they are golden brown.
6. For the raspberry compote, combine the raspberries, sugar, cornstarch, and water in a small pot over medium heat. Let it simmer and stir occasionally until it thickens, for approximately 5 minutes.
7. Transfer the compote to a bowl.
8. Place the pancakes into bowls and spoon the compote over the pancakes.

Verdict

These bowl pancakes with raspberry compote are a delicious and unique take on traditional pancakes. The raspberry compote adds a sweet and slightly tart flavor to the dish, while the pancakes are soft and fluffy. This recipe is perfect for breakfast or brunch and is sure to impress your guests.

Serving Suggestions

Serve these bowl pancakes with raspberry compote with a dollop of whipped cream or a sprinkle of powdered sugar for an extra touch of sweetness. You can also add fresh raspberries or other berries as a garnish. This dish pairs well with a hot cup of coffee or tea. Enjoy!