Pancakes With Honey Cream and Berry Compote for the Pancakes

Mary Beth Johnson is a wife and mum to four schooners, as she’s dubbed her children. On a normal afternoon, you would find her in moccasins, skinny jeans and a comfortable tee, camera in hand. Recently moving to the suburbs of Atlanta, Mary Beth spends her days homeschooling, sneaking away to the bookstore, trying to act the part of a southerner, and sifting through recipes in The Vegetarian Times. Food is her love language.

Now that summer has made her unofficial entrance with school ending, we will not have to rush to get out of the door in the mornings. (This is something I’ve been looking forward to ever since winter break ended in January!) Things I’m looking forward to in June: snuggling in bed with the kids and reading books, hitting up the greenway boardwalk for morning walks/runs, not packing lunches, watching the kids become stronger swimmers, making fancier breakfasts, visiting the farmer’s market, and painting my toenails red.
I typically make Sundays our fancy breakfast day and make muffins or cinnamon rolls – something easy to grab and eat on our way to church. Fresh summer produce is about to explode in the south and I can’t wait to start adding in more berries to our breakfasts without breaking the bank. Blackberries are in season at the moment, so last week I used one of our favorite pancake recipes and topped it with honey cream and berry compote. It’s a summer moment for sure. I used blackberries and raspberries, but sub in whatever you wish.


  • 1/4 cup unsalted butter
  • 1 cup all-purpose flour
  • 1 cup whole wheat pastry flour
  • 1 tablespoon granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 egg, lightly beaten
  • 1-1 1/4 cups milk
 1/2 cup mascarpone
 1 cup crème fraîche
 1 tsp vanilla extract
 1 tbsp honey
1/2 cup chopped strawberries
1/2 cup raspberries
1/2 cup bluberries
1 orange
2 tbsp sugar

To make the berry compote, combine the strawberries, raspberries, blueberries, sugar and orange juice to a pan. Bring to a boil, reduce the heat and simmer for 10 mins or until the liquid has reduced by half. Take off the heat and allow to cool.To make the vanilla honey cream, combine the mascarpone, crème fraîche, vanilla essence and honey in a bowl and combine well.To make the pancakes, heat butter in a small saucepan over medium-low heat. Whisk constantly until brown bits form on the bottom, about 5-6 minutes. Remove from heat and set aside. In a large bowl, mix together flour, sugar, baking powder, cinnamon and salt. In a small bowl, whisk together 1 cup milk, egg and vanilla extract. Add wet ingredients to dry, mixing until just combined, then stir in brown butter (get all the brown bits from the pan!). If batter isn’t smooth or is too thick, add additional milk.

Cook the pancakes in batches in a skillet over medium heat. Lather on the cream, scoop large spoonfuls of the berry compote and drizzle more honey on top. SO yum.
Source: Adapted from Jet & Indigo and How Sweet It Is


June 18, 2016


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