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 adapted 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
For the pancake mix
- 600g of plain flour
- 3 tbsp baking powder
- 2 tsp bicarbonate of soda
- 1 tsp salt
- 40g caster sugar
To make the batter
- 150g of the pancake mix above
- 1 large egg
- 250ml buttermilk
- 1 tbsp or 14g of melted butter
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
- Make the dry mix at any time that you have a spare couple of minutes. Sieve all of the ingredients into a bowl and mix well together. Transfer to an airtight container to store.
- When you are ready to make the pancakes, melt the butter in a pan and then whisk together the egg, buttermilk and melted butter together until completely combined. You can also add a few drops of vanilla extract if you wish – I didn’t as I had vanilla in the cream and the compote.
- Meanwhile make the compote. Simply put the berries and sugar into a pan over a medium heat and cook until the berries have started to break down and the sugar dissolves.
- Then take 1 cup/150g of the dry mix and transfer to a bowl. Beat in the egg and buttermilk mixture until everything is well combined.
- Heat a flat griddle or frying pan over a medium heat. There is no need to oil the pan because you have the melted butter in the batter. Pour about a tablespoon of batter onto the pan and repeat with more but make sure to space the batter apart as it will spread.
- When you can see the edges of the pancakes begin to set and the top starts to bubble, quickly flip the pancakes over with a spatula. Cook until golden brown on both sides.
- Keep the cooked pancakes warm in a low oven while you finish the rest.
- Serve with a generous helping of berries and the mascarpone cream.
Alternatively serve with crispy bacon and maple syrup or fresh fruit and some natural yogurt.
You might also like to try these Ricotta Pancakes