Pancake Stack with Wild Berry Compote
Berry / Cinnamon Compote
  1. Combine and whisk milk eggs and vanilla together in a large bowl. Sift flour and baking powder into same bowl and stir in sugar.
  2. Heat a nonstick pan with a little bit of butter, then cook using roughly 1/4 cup per pancake till it bubbles on one side. Flip the pancake and cook until golden brown. Repeat till you have the desired number of pancakes.
  3. Place berries, sugar and cinnamon quill over low heat in another saucepan for approximately 15 minutes or until sugar has dissolved. Remove from heat and allow to cool down. Once cooled, pour over pancakes and serve with seasonal fruit and vanilla bean ice cream.