Buttermilk pancakes with berry compote by Annabel Karmel
- Serves: Makes 4 large pancakes
- Preparation time: 10 minutes Cook: 5-6 minutes
Method
Perfect for Mother's Day breakfast, this recipe requires lots of measuring, mixing and whisking assistance – the perfect tasks for those new to the kitchen!
- 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 drizzle of 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 pancakes, drizzle with maple syrup, then decorate with edible flowers (optional) for an extra-special Mother’s Day touch.
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