Old fashioned pancakes with blackberry compote

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

Easy to make and quick to serve, these traditional pancakes with blackberry compote from Emily Scott are delicious at any time of day

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FOOD Magazine issue 187

For the pancakes:

    • Plain flour 250g

    • Baking powder 3 tsp

    • Salt a pinch

    • Caster sugar 2 tbsp

    • Eggs 2, lightly beaten

    • Whole milk 500ml

    • Unsalted butter 75g

    • Icing sugar 1 tsp, to dust

For the compote:

  • Blackberries 300g

  • Caster sugar 200g

  1. For the compote: pick over the blackberries and rinse under a cold tap. Pour over the sugar and place over a medium heat. Bring to the boil, turn down and simmer for five minutes or so or until the blackberries have softened. Decant into a bowl and allow to cool.
  2. For the pancakes: sift the flour, baking powder and salt into a large bowl and stir in the sugar. Make a well in the centre and add the eggs, milk and melted butter. Stir well to combine and make a smooth batter. Leave to rest for 20 minutes in the fridge.
  3. Place a large non-stick frying pan over a medium-low heat. Brush the base with a little butter and when the pan is hot, ladle a small amount of batter into the centre of the pan.
  4. Cook for about two minutes until bubbles begin to appear on the surface, gently turn the pancake and cook for a further two minutes. Remove to a warm plate and keep warm in a low oven while you cook the rest of the pancakes.
  5. Serve the pancakes topped with a knob of butter and a dollop of blackberry compote and a drizzle of honey.

You will need

For the pancakes:

    • Plain flour 250g

    • Baking powder 3 tsp

    • Salt a pinch

    • Caster sugar 2 tbsp

    • Eggs 2, lightly beaten

    • Whole milk 500ml

    • Unsalted butter 75g

    • Icing sugar 1 tsp, to dust

For the compote:

  • Blackberries 300g

  • Caster sugar 200g

Method

  1. For the compote: pick over the blackberries and rinse under a cold tap. Pour over the sugar and place over a medium heat. Bring to the boil, turn down and simmer for five minutes or so or until the blackberries have softened. Decant into a bowl and allow to cool.
  2. For the pancakes: sift the flour, baking powder and salt into a large bowl and stir in the sugar. Make a well in the centre and add the eggs, milk and melted butter. Stir well to combine and make a smooth batter. Leave to rest for 20 minutes in the fridge.
  3. Place a large non-stick frying pan over a medium-low heat. Brush the base with a little butter and when the pan is hot, ladle a small amount of batter into the centre of the pan.
  4. Cook for about two minutes until bubbles begin to appear on the surface, gently turn the pancake and cook for a further two minutes. Remove to a warm plate and keep warm in a low oven while you cook the rest of the pancakes.
  5. Serve the pancakes topped with a knob of butter and a dollop of blackberry compote and a drizzle of honey.
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'If the first pancake is disappointing, don't worry this is normal, the rest will be perfect,' says Emily

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FOOD Magazine issue 187

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FOOD Magazine issue 187
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