Simple Spiced Easter Pancakes with Fruit Compote

The holidays make the perfect excuse to over indulge, and wear stretchy pants! Best of all it's an opportunity to make my go to simple spiced pancake recipe. It fills the belly, saves time, and keeps me from missing out on the memories.

I have a dirty little secret, I rarely make anything from scratch, and if I do, I look for shortcuts to get me on my way. Here's one such shortcut, before you begin pick up ready-to-make pancake mix, and a package of your favourite frozen fruit, prewashed and precut, you'll save a ton of time.

Start with the fruit compote topping.

*On medium-high, add 1/2 cup of frozen fruit per-person in a saucepan.
*Mix in 1/2 teaspoon of vanilla extract (1 teaspoon if it's a big batch).
*Add 1 tablespoon of maple syrup for each 1/2 cup of fruit. This will gently sweeten the pot.
*Cook until no longer frozen, allowing the natural juices to be released, and the vanilla and syrup to be absorbed by the fruit.

The Pancakes

*Prepare the pancake mix as instructed on the package. I prefer substituting with skim milk, rather than adding water for additional calcium.
*Add a 1/2 teaspoon of cinnamon, and a dash of nutmeg. At Thanksgiving, and Christmas I use pumpkin spice instead.
*Cook until golden brown on each side, at which point I sometimes sprinkle a smidge of extra cinnamon.

To serve, simply scoop the fruit compote on top of the pancakes. My family adds additional maple syrup, they like to drown tneir pancakes, but I rather have the tart taste. Throw in a side of crispy bacon, and a pot of freshly brewed breakfast tea, for good measure.

It's pretty, it's festive, it's simple.

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