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Lemon-Blueberry Pancakes With Summer Berry Compote

Humans have enjoyed eating pancakes for centuries. Some historians claim the earliest pancake-like dish dates back 30,000 years, when our ancestors mixed flour made of cattails and ferns with water and baked it in the sun on a hot rock. Others argue that hotcakes came along much later, around 5,300 years ago. In the stomach of Otzi the Iceman, who died around that time, scientists found red deer, ibex and ground einkorn wheat. They also discovered bits of charcoal consumed along with his last meal, suggesting that the wheat had been cooked over an open fire in the form of a flat cake. You might call this dish a prehistoric pancake.

Regardless of the true ancient origins of the pancake, most food historians agree that pancakes were widespread in the first century CE with the Roman dish called Alita Dolcia (Latin for “another sweet”). The ancient civilians sold this delicacy in booths at the local market, an old-fashioned version of a crepe stand. Their recipe consisted of milk, flour, egg and spices, very similar to the recipe we use today. However, different from the modern-day custom of topping our pancakes with maple syrup, the Romans chose to eat theirs with honey.

In true Roman fashion, these delectable lemon-blueberry pancakes are topped off with Tiptree Manuka honey. Tiptree’s genuine manuka honey is made in New Zealand by bees that pollinate the island’s native manuka bushes. Not only does our honey perfectly top off your delicious summer pancakes, but it also contains many health benefits. This special type of honey has antibacterial properties that set it apart from traditional honey products. Manuka honey is also known to have antiviral, anti-inflammatory and antioxidant benefits. In fact, it has traditionally been used to heal wounds, prevent tooth decay, soothe sore throats and improve digestive issues.

In addition to our delicious honey, these flapjacks are topped off with a sweet summer berry compote. Featuring fresh seasonal berries like blueberries, strawberries and more, this delightful recipe is sure to be a hit all summer long.

Cooking the Berry Compote

Ingredients you’ll need:

  • 3 1/4 cup of mixed summer berries (blueberries, strawberries, blackberries & raspberries)
  • 2 tbsp icing sugar
  • Juice of 1 lemon
  • Oil of choice, for frying

Begin by heating your oil of choice on medium-high heat in a frying pan. We suggest using a neutral-flavored oil such as corn, peanut, canola or safflower so to allow the flavor of the berries to fully shine. Toss the berries in the icing sugar and sauté for about 30 seconds. Then add a splash of water and lemon juice to the pan and turn the heat down to low. Let simmer and allow the berries to release their natural juices. Remove from the heat, place in a bowl, and allow to cool.

How To Make the Lemon-Blueberry Pancakes

Ingredients you’ll need:

  • 2 1/5 cup all-purpose flour
  • 2 tsp baking powder
  • 3 tbsp caster sugar
  • 1 1/4 cup whole milk
  • 2 heaping tbsp butter, melted
  • 3 eggs
  • 3/4 cup fresh blueberries
  • 2 lemons, grated
  • 4 tbsp Tiptree manuka honey
  • Greek yogurt (for garnish)
  • Oil of your choice

Sift flour and baking powder into a bowl. Mix in the sugar and make a well in the center. In a separate container, stir until smooth. Then fold in the blueberries and set aside. In a nonstick frying pan, heat about 2 tablespoons of oil. When hot, spoon the mixture (using a tablespoon) into small-sized pancakes - make sure you do not overfill the pan. When the pancakes start to bubble on top, turn them over and cook for another minute. Serve the pancakes with the berry compote, drizzled with Tiptree honey and with a dollop of Greek yogurt.

Top tips for making fluffy pancakes:

  1. Avoid overmixing the batter. Overmixing leads to tough, dense pancakes. Stop whisking when your batter has small lumps.
  2. Let your batter rest for 10-15 minutes. Taking this step allows your wet ingredients to fully mix with the flour, greatly improving the texture of your pancakes.
  3. Separate and beat egg whites. Add in the egg yolks with the dry ingredients, and allow your batter to rest without the egg whites. While your batter rests, whisk the egg whites in a separate bowl until stiff peaks form. Then gently fold them in before cooking.
  4. Flip pancakes just when the bubbles start to pop.
  5. Try to only flip one time to ensure the fluffiest possible texture.

About Tiptree

All Tiptree products are made without artificial preservatives or GMOs. Tiptree has been creating scrumptious jams and preserves for over 100 years in small-batch copper kettles, so you can rest assured you are receiving the highest quality possible. Questions about the lemon-blueberry pancakes with summer berry compote? Get in touch with us today!