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Blueberry buttermilk pancakes

These blueberry buttermilk pancakes from Jude Kereama are the stuff brunch dreams are made of
Blueberry buttermilk pancakes
Blueberry buttermilk pancakes

Chef proprietor Jude Kereama of Kota Kai in Porthleven shares his recipe for blueberry buttermilk pancakes, which he serves with vanilla chantilly cream and fresh berries

www.kotakai.co.uk

Makes    12 pancakes

For the buttermilk pancakes:

  • 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
  1. To make the buttermilk pancakes: 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 buttermilk 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.

Supported by

Indy Cafe Cookbook Volume 2

You will need

For the buttermilk pancakes:

  • 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 buttermilk pancakes: 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 buttermilk 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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For the buttermilk pancakes:

  • 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
  1. To make the buttermilk pancakes: 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 buttermilk 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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