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

To make the buttermilk pancakes: put all of the dry ingredients in a mixing bowl. 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. Cook the buttermilk pancakes in a blini pan or frying pan with butter. For the chantilly cream: whip the double cream with the icing sugar and vanilla extract until it forms soft peaks. To garnish: stack the pancakes. Drizzle with maple syrup. Sprinkle with berries and a quenelle of cream.

Brunch

Blueberry buttermilk pancakes

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

Added on June 26, 2017

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

www.kotakai.co.uk

Makes 12 buttermilk pancakes

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

To make the buttermilk pancakes: put all of the dry ingredients in a mixing bowl.
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.
Cook the buttermilk pancakes in a blini pan or frying pan with butter.
For the chantilly cream: whip the double cream with the icing sugar and vanilla extract until it forms soft peaks.
To garnish: stack the pancakes. Drizzle with maple syrup. Sprinkle with berries and a quenelle of cream.

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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

To make the buttermilk pancakes: put all of the dry ingredients in a mixing bowl.
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.
Cook the buttermilk pancakes in a blini pan or frying pan with butter.
For the chantilly cream: whip the double cream with the icing sugar and vanilla extract until it forms soft peaks.
To garnish: stack the pancakes. Drizzle with maple syrup. Sprinkle with berries and a quenelle of cream.