Easy to make and quick to serve, these traditional pancakes with blackberry compote from Emily Scott are delicious at any time of day
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:
Caster sugar 200g
- 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.
- 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.
- 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.
- 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.
- Serve the pancakes topped with a knob of butter and a dollop of blackberry compote and a drizzle of honey.
Emily’s tip: ‘If the first pancake is disappointing, don’t worry this is normal, the rest will be perfect’
St Tudy Inn, St Tudy, Bodmin, Cornwall, PL30 3NN