Mother and Baby

Buttermilk pancakes with berry compote by Annabel Karmel

Section: Breakfast
  • 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!

  1. 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.
  2. 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.
  3. 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.
  4. Repeat with the remaining mixture.
  5. 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.
  6. 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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  • Author: Annabel Karmel Annabel Karmel
  • Job Title: Children's Food Expert

M&B's resident weaning expert Annabel Karmel has over 25 years of experience in children's nutrition and is a best-selling author... 45 cookbooks and counting! 

She even received an MBE in the Queen’s Birthday Honours for her outstanding work in the field of child nutrition. 

Watch Annabel Karmel's easy recipe videos on our YouTube channel, here