Vegan Pancakes with Berry Compote

Ingredients

• 1 cup All-Purpose Flour
• 2 teaspoons Baking Powder
• 2 tablespoons Sugar
• 1/4 teaspoon Salt
• 1 cup Non-Dairy Milk
• 2 tablespoons Vegan Butter
• 1 teaspoon Vanilla Extract
• 2 cups Mixed Berries
• 2 tablespoons Maple Syrup
• 1 teaspoon Lemon Juice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, measure and whisk together the 1 cup All-Purpose Flour, 2 teaspoons Baking Powder, 2 tablespoons Sugar, and 1/4 teaspoon Salt until well combined.
2. 2In a separate medium bowl, measure and whisk together the 1 cup Non-Dairy Milk, 2 tablespoons Vegan Butter (melted), and 1 teaspoon Vanilla Extract.
3. 3Pour the wet ingredients from the medium bowl into the large bowl with the dry ingredients. Stir gently with a whisk or spoon until just combined. A few small lumps are okay; do not overmix.
4. 4Place a 25.4 cm non-stick frying pan or griddle over medium heat. Let it heat up for about 2 minutes. The pan is ready when a drop of water sizzles and evaporates quickly.
5. 5For each pancake, pour approximately 1/4 cup of batter onto the preheated frying pan. Cook for 2 to 3 minutes on the first side, until small bubbles appear on the surface and the edges look set.
6. 6Carefully flip each pancake using a spatula. Cook for another 2 to 3 minutes on the second side, until golden brown and cooked through. Remove the cooked pancakes to a plate and repeat with the remaining batter.
7. 7While the last pancakes are cooking, add the 2 cups Mixed Berries, 2 tablespoons Maple Syrup, and 1 teaspoon Lemon Juice to a small saucepan. Place the saucepan over medium heat.
8. 8Bring the berry mixture to a gentle simmer, stirring occasionally. Cook for 5 to 7 minutes, or until the berries have softened and the sauce has thickened slightly. You will see the berries start to break down.
9. 9Serve the warm pancakes immediately, topped with the prepared berry compote.

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