Weekends call for lazy mornings and indulgent breakfasts, like these German pancakes with berry compote and creme fraiche by chef Timo Glöckner of Brothaus at the Steingenberger Hotel in Business Bay. Prepare your pancake batter the night before to give yourself a headstart on breakfast. 

Makes 3

1 cup (220g) all-purpose flour

6 eggs

1 cup (250ml) full-cream milk

55g soft butter, plus extra to cook the pancakes

300g mixed berries

3 tbs dark brown sugar

2 tbsp lemon juice

150g crème fraiche

Mint leaves, to garnish

1) Place flour and a pinch of salt in a big bowl.

2) Place eggs, milk and softened butter in a second bowl and beat together.

3) Slowly stir the liquid ingredients into the flour to create a smooth batter. Let the batter rest in the fridge for at least 1 hour (this can be done the night before).

4) Preheat the oven to 200°C fan-forced.

5) Place a dollop of butter in a cast-iron pan, then pour in one-third of the pancake batter.

6) Bake for 10-11 minutes until the pancake puffs and is cooked through. Repeat with remaining batter.

7) Meanwhile, place a saucepan over medium heat. Add berries to the pan and coat evenly with the sugar, then bring to the boil.

8) Stir until all the sugar dissolves and bubbles start to appear on the sides of the pan. Add lemon juice.

9) Cook for another minute or two. (Cooking too long will cause the fruit to disintegrate, cooking too little will give the fruit a glazed look).

10) Serve the pancakes topped with berry compote, creme fraiche and mint leaves.

Recipe by: Timo Glöckner who hails from Germany and worked all over the world before he landed at Steingenberger Hotel, Business Bay to serve as head chef of Brothaus, the German bakery-bistro.