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American Pancake Stack with Berry Compote


  • 120g Plain Flour
  • 1 tsp Baking Powder
  • 1 tbsp Caster Sugar
  • 120ml Milk
  • 2 Eggs
  • 1 tbsp Melted Butter
  • Honey
  • Large Handful Frozen Mixed Berries
  • 1 tbsp Greek Style Yoghurt
  • 0 : 30

    Sift the flour, baking powder and caster sugar into a large bowl, then add the milk and egg and whisk well. Add the melted butter and mix together to combine, whisking until you have a smooth batter.

    Meanwhile add the berries to a Cadac Tapas Dish with a pinch of sugar, cook over a low heat on the BBQ for 6-7 minutes or until the fruit has softened and the juices are bubbling. Remove from the heat, stir in a small dash of honey and set aside.

    Wipe round your Tapas Dishes with a little oil and add to the BBQ to heat with the lid on, about 45 seconds or so. Add 2 tbsp batter to each Tapas Dish, replace the lid and cook for 2-3 minutes. Once bubbles appear to form on the top, flip over the pancake and cook for a further 2 minutes. As each one is cooked, keep warm to one side and repeat making your pancakes.

    Once your stack of pancakes is ready, top with your berry compote, a dollop of Greek yoghurt and a drizzle of honey.

    This recipe makes approx. 15 mini pancakes.