Mixed Berry Compote Pancakes
with Spiced Butter | Serves 2
- Milk
- Eggs
- Gluten
- Wheat
- May contain traces of allergens
- Milk
- Peanuts
- Soy
- Sesame
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
- Gluten
- Wheat
Enjoy!
Ingredients
1 packet
Dry Pancake Mix
(Contains: Gluten, Wheat; May be present: Milk, Peanuts, Soy, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
1 sachet
sweet golden spice blend
(May be present: Gluten, Milk, Soy, Wheat.)
1 packet
mixed berry compote
(May be present: Milk.)
1 packet
greek style yoghurt
(Contains: Milk;)
Not included in your delivery
vegetable oil
40 g
butter (for the pancakes)
(Contains: Milk;)
¼ cup
milk
(Contains: Milk;)
2
egg
(Contains: Eggs;)
40 g
butter (for the sauce)
(Contains: Milk;)
Cooking Steps
Melt butter (for the pancakes) in the microwave in 30 second burst. In a medium bowl, add melted butter, milk, Greek-style yoghurt and eggs. Whisk to combine. Add dry pancake mix and mix until just combined.
In a large non-stick frying pan, heat a drizzle of vegetable oil over medium heat. When oil is hot, cook pancake batter, in batches until golden, 3-5 mins each side (1/3 cup batter per pancake).
Wipe out frying pan and return medium heat. Add butter (for the sauce) and sweet golden spice blend, stirring until melted. Divide pancakes between plates. Drizzle with spiced butter and mixed berry compote.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Customers loved the spices, though some preferred crème fraiche over the spiced butter to complement the berry compote.
- Ease of prep: Several found medium heat too high for cooking; lowering to low heat prevented burning.
- Portions: The recipe easily feeds three, with some finding it too much for two people.
- Suggestions: For fluffier results, use a lower heat setting on your cooktop when cooking the pancakes.
