American Pancakes with carob honey & pineapple ginger compote
Prep time
Cook time
Total time
Heavenly way to start the day. You can make any fruit compote you like but I feel pineapple, with its sunny yellow, complements the carob and gingery brown pancakes. Makes 14 small pancakes – American pancakes/griddle cake size.
Recipe type: Breakfast, Brunch
Cuisine: American
Serves: 14
  • 250g all-purpose or plain flour
  • 3 tsps baking powder
  • 320ml full-fat milk
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 tsp butter, melted gently
  • 3 thick slices of pineapple, peeled, cored and chopped
  • 5 chunks of stem ginger (dried crystallised or jar variety in syrup)
  • 4cm root ginger, peeled and grated
  • 3 tbsps orange juice
  • 1 tbsp castor sugar (or less if using crystallised stem ginger)
  • carob honey or other honey, to serve drizzled over
  1. Place all the pancake ingredients in a blender and whiz up til dry ingredients are blended in perfectly and smoothly. The mix should be far thicker than regular pancake batter. Adjust with cornflour or more milk if too runny or far too thick to pour, even slowly. Leave the pancake mix to rest for around 20 minutes in the fridge.
  2. Meanwhile, make the compote by placing all ingredients in a pan over a medium heat. Stew the fruit down till the liquid in the pan is thickening a little. Turn off for now.
  3. To make the pancakes, heat a thick-based shallow cast iron skillet or frying pan gently. Then add a very small slice of butter to melt. You just need to coat the pan but not see butter swimming in it; dab out any excess with kitchen paper.
  4. Ladle a small amount of batter into the pan. Spread it out quickly by tilting the pan. When you see bubbles forming on the batter top, and that the top isn’t totally runny, it’s time to flip the pancake over to cook this side. Continue one pancake at time keeping the batch warm in a low oven. Don’t cover over as they will steam and go floppy.
  5. Serve with the compote spooned alongside or on top and with honey drizzled over the stack.
  6. The batter keeps 2-3 days in the fridge. Stir well before using.
Recipe by The Red Bistro at