maltatoday | SUNDAY • 16 FEBRUARY 2020
18
FOOD
Mark Miller
Bursting with berry-rich flavour, Chef Mark Miller's fluffy pancakes are perfectly complemented by maple
syrup and ice-cream
Hot cakes with mixed berries and ice-cream
Ingredients
Method
• 1 & ½ cups self-raising flour
• 1 tsp baking powder
• ¼ cup caster sugar
• 2 eggs, lightly beaten
• 60g butter, melted, cooled
• 250ml milk
• ½ tsp vanilla essence
• Toasted coconut flakes
• Vanila ice-cream
• Powder sugar
• Maple syrup
1. Stir flour and baking powder
into a medium mixing bowl.
2. Stir in sugar. Combine eggs,
butter, milk & vanilla essence
into a jug.
3. Pour in the bowl, use a whisk to
mix to a smooth batter. Cover in
plastic for 10 minutes.
4. In the meantime, add frozen
berries, sugar, vanilla essence
and cinnamon stick into a pot
to reduce for 10 mins on a low
heat. Leave to cool.
5. Back to the pancakes: heat a
medium non-stick frying pan
over medium-low heat. Lightly
oil with cooking spray.
6. Pour ¼ cup of the batter into
the pan and cook until small
bubbles appear on the surface.
7. Turn over and cook until gold-
en and cooked through. Place
pancakes on plate and pour the
appropriate amount of compote
to your liking.
8. Scoop some ice-cream on top
of it, garnish with coconut
flakes and powder sugar. Pour
some madle syrup on top until
satisfied.
Berry compote
• 500g frozen mixed berries
• 1 tbsp sugar
• 1 tsp vanilla essence
• ½ cinnamon stick
