Ingredients (9 small pancakes)

Pancakes
1 egg, 3 1 ⁄4 cup milk, 2 tablespoons butter, melted, 1 cup flour, 1 tablespoon sugar, 1 teaspoon baking powder, 1⁄2 teaspoon salt

Berry Compote
1/4 cup packed light brown sugar, 2 tablespoons fresh lemon juice, 3 cups mixed berries (3/4 lb) such as raspberries, blackberries, and blueberries

Roasted Pistachios & Almonds
1 cup chopped pisacchio and almonds

Directions

Step 1 (pancakes)
In a large bowl, beat egg until fluffy. Add milk and melted butter. Add dry ingredients and mix well. Heat a frying pan greased with a little butter.

Pour a small amount of batter (approx.1/4 cup) into pan and tip to spread out, or spread with spoon. When bubbles appear on surface and begin to break, turn over and cook the other side.

Step 2 (berry compote)
Pour the mixed berries in a pan. Stir in brown sugar and lemon juice until sugar is dissolved. Toss gently (to keep from breaking up), until berries are warm and juices begin to be released, 2 to 3 minutes.

Serve warm or at room temperature.

Step 3 (roasted pistachios & almonds)
Place a frying pan on medium heat. Pour the chopped nuts in, and toast them for about 7 minutes. Continually toss so that they toast evenly. Finish pancakes with compote and sprinkle with toasted nuts.