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Blueberry buttermilk pancakes

Published on June 26, 2017
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Blueberry buttermilk pancakes take a starring role in the new brunch menu at Kota Kai in Porthleven, where chef proprietor Jude Kereama is serving them with vanilla chantilly cream and fresh berries

Blueberry buttermilk pancakes

Makes 12 pancakes

You will need

For the batter:
Plain flour 260g
Baking powder 2 tsp
Baking powder 1 tsp
Sugar 3 tbsp
Salt 1 tsp
Eggs 2
Buttermilk 500ml
Vanilla extract 1 tsp
Butter 4 tbsp
Butter for cooking

For the chantilly cream:
Double cream 960ml
Icing sugar 2 tbsp
Vanilla extract ½ tsp

For the garnish:
Maple syrup
Blueberries 200g
Raspberries 100g
Strawberries 100g

Method

  1. To make the batter: put all of the dry ingredients in a mixing bowl.
  2. Combine all of the wet ingredients together and mix into the dry ingredients to form the batter. Rest for 10 minutes and then fold in 100g of blueberries.
  3. Cook the pancakes in a blini pan or frying pan with butter.
  4. For the chantilly cream: whip the double cream with the icing sugar and vanilla extract until it forms soft peaks.
  5. To garnish: stack the pancakes. Drizzle with maple syrup. Sprinkle with berries and a quenelle of cream.

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Emily Scott of the St Tudy Inn shares her recipe for old fashioned pancakes with blackberry compote

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Serve Richard Davies' thick American-style pancakes in a stack topped with caramelised banana

Pistachio sponge

This pistachio sponge with mascarpone ice cream is one of the dishes that helped Jamie secure the top honours at the South West Chef of the Year competition