Buttermilk Pancakes with Berry Compote
Buttermilk Pancakes are buttery and fluffy with golden, crisp edges! Top yours with a dollop of yogurt, berry compote and a swirl of maple syrup.
- 175g self raising flour
- ½ tsp bicarbonate of soda
- Pinch of salt
- 20g caster sugar
- 150g buttermilk
- 150ml milk
- 1 egg beaten
- 40g butter, melted
- Knob of butter
- 150g mixed berries
- 1 tbsp caster sugar
- 75g raspberries
- 3 tbsp natural yoghurt
- Maple syrup
- Edible flowers (optional)
- Measure the flour, bicarbonate of soda, salt and sugar into a bowl. Mix the egg, buttermilk, milk and butter together in another bowl. Gently whisk the wet ingredients into the dry ingredients until smooth and without any lumps.
- Heat a little oil in a large frying pan. Spoon two large spoonfuls of mixture in the centre of the pan to make a large pancake measuring 14cm wide.
- Fry over a medium heat for 2 to 3 minutes, then flip over to cook for another 2 minutes until lightly golden and cooked through.
- Repeat with the remaining mixture.
- To make the compote, melt the butter in a pan then add the berries and caster sugar. Stir over a low heat for 1 minute until the sugar has dissolved. Remove from the heat, add the raspberries and stir.
- Spoon some yoghurt and compote over the toast, drizzle with maple syrup, then decorate with edible flowers (optional) for an extra-special Mother’s Day touch.