19 Nov 2010

maple syrup pancakes + mixed berry compote

pancake party +2
[Scroll down for recipe if you don't want to read useless rambles]

Graduated. Exams finished; Monday actually. The time of our lives and yet everyone I know is busy doing nothing or being unsuccessful in part time job hunting, including me.

But I haven't been exactly doing nothing. I've returned to school a few times this week distributing appreciation gifts, hassling Year 11s to buy my text books (and made $65 today) and catching up with fellow Year 12s who drop in.

Going to school is actually more interesting than staying home actually. Fairly interesting reactions from the juniors when Murasaki and I barricaded the study room to set up a "store".
Hrm, so what's with the pancakes and compote? They're nothing new really, but I procrastinated and made a ton of pancakes during my exam period :D And now I'm too lazy to bake or cook anything at the moment.

Who knew having the time of our lives would be so boring. I need something to do.
mixed berry compote
ingredients:makes 2 small servings
  • 1 packet (75 g) frozen mixed berries
  • 2 tsp sugar
  • 1 tsp lemon juice
  • 1 - 2 Tb water
  1. Place all the ingredients into a small pot.
  2. Stir constantly for 8 - 10 minutes on low heat.
  3. When the berries are soft, and when liquids are slightly thick, the compote is ready.
    Cool and refrigerate for later use.
* Mix with plain yogurt and freeze for a frozen treat.
maple syrup pancakes
makes 10 mini pancakes
  • 1 egg
  • 3 Tb maple flavoured syrup
  • 75 ml milk
  • 1/2 Tb unsalted butter, melted
  • 75 g self raising flour, sifted
  • 3/4 tsp baking powder
  • vanilla ice cream and mixed berry compote, to serve
  1. Using a whisk, beat the egg and maple syrup until frothy.
    Whisk while adding the milk and melted butter / margarine.
  2. Add the sifted flour, baking powder and whisk to make a smooth and runny batter.
  3. Heat a non stick frying pan and add a small piece of butter / drizzle of oil.
    Wipe fat off with kitchen paper and reserve. Turn heat to a medium high*.
  4. Add 1/4 cup of batter and flip with a spatula when many bubbles appear on the surface.
    Cook other side until golden.
  5. Wipe the frying pan with the kitchen paper and repeat step 4 until there is no more batter.
  6. To serve, add a scoop of vanilla ice cream and some mixed berry compote.

* For the heat use, I generally start of using a medium high heat and lowering it each time as the pan gets hotter.
* To make even coloured pancakes, turn heat to medium high then to low. Cook pancakes slowly over low heat.