INGREDIENTS
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Pancakes
360g plain flour
80g sugar
12g baking powder (3 tsp)
3g baking soda (½ tsp)
4g fine salt (¾ tsp)
360g buttermilk
180g milk
3 eggs
70g melted butter
6g vanilla extract, 2g almond extract
8–10 fresh blueberries per pancake
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Blueberry Compote (makes ~500g)
500g thawed, drained blueberries
80g light brown/coconut sugar
20ml lemon juice + peel of 1 lemon
1 cinnamon stick
1 vanilla pod, split (or 1 tsp extract)
10g cornflour mixed with a little water
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Cinnamon Cream
250ml double cream
25g icing sugar
1 tsp vanilla
pinch cinnamon & salt
Method
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Pancakes
Heat oven to 180°C.
Whisk dry ingredients. In another bowl whisk eggs, buttermilk, milk, extracts.
Combine wet into dry just smooth; whisk in butter. Fold in blueberries.
Lightly oil a small non-stick pan on low–med heat. Add ~250ml batter; cook 2–3 min.
Transfer pan to oven 8–10 min until set and golden. Turn out, dust with icing sugar (berry side up).
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Blueberry Compote (makes ~500g)
Simmer berries, sugar, lemon, cinnamon, vanilla 10–15 min. Stir in cornflour slurry; cook 1 min to thicken. Cool.
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Cinnamon Cream
Whisk all ingredients to soft peaks.
To serve: Pancake, warm compote, cinnamon cream.