Because Archer’s pancake house deserves a tribute and so do you
These pancakes exist because of The Strawberry Patch Pancake House by Laurie Gilmore and because I finished the book and immediately wanted to stand in a cosy little restaurant in Dream Harbor and order the full stack.
Since Dream Harbor is not a real place (the greatest injustice of our time), I made my own.
These are the fluffy, golden, stacked kind of pancakes. The kind with a glossy strawberry compote that pools down the sides and whipped cream on top that starts melting the moment you put it there. The kind that make your Sunday morning feel like an event rather than just a meal. The kind Archer would probably not approve of on a technical level because the ratio of compote to pancake is a little aggressive, but I am not taking notes from a fictional chef.
This is a love letter to slow mornings, cosy reads and the found family that forms over breakfast food in a small town pancake house.
What you will need
Makes 8-10 medium pancakes (serves 2-3 generously, depending on how dramatic you are about stacking).
For the pancakes:
- 250g plain flour
- 2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 2 tbsp caster sugar
- 1/2 tsp fine salt
- 2 eggs
- 300ml buttermilk (or regular full-fat milk with 1 tbsp white vinegar stirred in, rested 5 minutes)
- 50g unsalted butter, melted and cooled slightly
- 1 tsp vanilla extract
For the strawberry compote:
- 400g strawberries, hulled and halved (fresh or frozen both work)
- 3 tbsp caster sugar
- 1 tbsp lemon juice
- 1 tsp vanilla extract
For the whipped cream:
- 200ml cold thickened cream
- 1 tbsp icing sugar
- 1/2 tsp vanilla extract
To serve (optional but encouraged):
- Extra fresh strawberries
- A dusting of icing sugar
- Maple syrup for the people who want everything
Equipment
- Two bowls (one large, one medium)
- Small saucepan
- Large non-stick frying pan or griddle
- Whisk
- Spatula
- Hand mixer or stand mixer (for the cream, though a whisk and some effort also works)
Method
Step 1: Make the compote first
This can sit warm while you make the pancakes, which is the correct order of operations.
Add the strawberries, sugar, lemon juice and vanilla to a small saucepan over medium heat. Stir gently and cook for 8-10 minutes, stirring occasionally, until the strawberries have softened and the liquid has reduced to a glossy syrup. If you want a smoother compote, lightly mash the strawberries with the back of a spoon as they cook. If you want it chunky, leave them mostly whole. Either is correct. Set aside and keep warm.
Step 2: Make the batter
In a large bowl, whisk together the flour, baking powder, bicarbonate of soda, sugar and salt.
In a separate bowl or jug, whisk together the buttermilk, eggs, melted butter and vanilla extract.
Pour the wet ingredients into the dry and stir until just combined. Do not overmix. A few lumps are fine and actually preferable. Overmixing develops the gluten and makes pancakes tough instead of fluffy. Mix until there are no dry streaks of flour and then stop.
Let the batter rest for 5 minutes while your pan heats up.
Step 3: Cook the pancakes
Heat your pan over medium heat and add a small knob of butter or a light spray of oil. You want the pan hot enough that a drop of water sizzles on contact but not so hot that the butter burns immediately.
Pour roughly 60ml (about 1/4 cup) of batter per pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden on the other side.
Keep finished pancakes warm in an oven set to 100C while you cook the rest. Do not cover them or they will steam and go soggy.
Step 4: Whip the cream
Using a hand mixer or stand mixer, whip the cold cream with the icing sugar and vanilla until soft peaks form. It should hold its shape but still be billowy rather than stiff. Refrigerate until you are ready to serve.
Step 5: Stack and assemble
Pile your pancakes. Add the warm compote. Top with whipped cream and whatever extra strawberries you feel the moment deserves. A light dusting of icing sugar makes it look like you know what you are doing. Maple syrup on the side for the people who cannot be stopped.
Cosy Kitchen Notes
The rest is not optional. Letting the batter rest for even 5 minutes makes a real difference to the texture. The baking powder has time to activate and the gluten relaxes. Fluffier pancakes, every time.
Buttermilk is worth seeking out. It reacts with the bicarbonate of soda to create extra lift and gives the pancakes a very slight tang that balances the sweetness of the compote. If you cannot find buttermilk, the vinegar-and-milk substitute works well.
Compote too thin? Cook it for a few more minutes uncovered. Too thick? Add a splash of water and stir over low heat.
Cold cream whips better. If your kitchen is warm, pop the bowl and beaters in the freezer for 10 minutes before you start. Cold cream whips faster and holds better.
Reheating leftovers. Pancakes reheat well in a dry pan over low heat or in the microwave for 20-30 seconds. The compote reheats in a small saucepan over low heat with a splash of water if needed.
The Last Bite
There is something about a stacked plate of pancakes that feels like the beginning of a very good day. These are not quick weekday pancakes. These are weekend pancakes, slow-morning pancakes, I-have-a-good-book-and-nowhere-to-be pancakes.
Make the compote the night before if you want to make the morning even easier. Reheat it gently while you mix the batter and you are 20 minutes away from a Dream Harbor brunch moment in your own kitchen.
Pair them with a good book, obviously. I suggest starting with The Pumpkin Spice Cafe if you have not already made your way to Dream Harbor.
