Buttermilk pancakes are buttery and fluffy with golden, crisp edges! For these buttermilk pancakes with berry compote, top with a dollop of yogurt, berry compote and a swirl of maple syrup.
Ingredients
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
½ tsp bicarbonate of soda
Pinch of salt
20g caster sugar
150g buttermilk
150ml milk
1 egg beaten
40g butter, melted
Compote
Knob of butter
150g mixed berries
1 tbsp caster sugar
75g raspberries
150g mixed berries
1 tbsp caster sugar
75g raspberries
To serve
3 tbsp natural yoghurt
Maple syrup
Edible flowers (optional)
Maple syrup
Edible flowers (optional)
Method
- 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 yogurt and compote over the toast, drizzle with maple syrup, then decorate with edible flowers (optional) for an extra-special Mother’s Day touch.
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