There’s a big day coming up – Pancake Tuesday!! One of my favourite days of the year. Of course it would centre around food. I remember years ago that we used to boast about how many pancakes we managed to gorge on. Now that I’m all grown up – some may disagree – I try to show some restraint. It doesn’t always work out.
Normally I make the thinner crepe-style pancakes and cover them in plain old lemon and sugar but I thought I’d share this recipe with you. These are the pancakes I make if I’m having them for breakfast. Obviously not when I’m trying to be healthy! I’m always baffled when I see the bottles of instant pancake mix in the supermarket. I’d love to know why people buy them when making the mix yourself is so easy. It seems like such a waste of money when you probably already have all of the ingredients. This recipe is from Nigella Express and the idea is to make a large amount of the dry mix and then just dip into that when you need it. The batter doesn’t need to stand so you can use it immediately. I use buttermilk to make these but you can use plain milk.
The berry compote couldn’t be easier and I also served it this mascarpone cream. My eyes were bigger than my belly and I made the pancakes quite large and then struggled to finish them. You can have more willpower than I do!
Makes approx 10 pancakes
Click here for Nigella’s Instant Pancake Mix recipe.
For the berry compote
- 300g frozen berries – I use mixed berries which had raspberries, blackberries and blueberries in it.
- 1 tbsp vanilla sugar or caster sugar
- To make the compote simply put the berries and sugar into a pan with a splash of water over a medium heat and cook until the berries have started to break down and the sugar dissolves. Taste and add more sugar if needed. Allow to cool before serving.
You might also like to try these Ricotta Pancakes
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