Buttermilk Pancakes  

Buttermilk Pancakes 🥞
This was SO tasty. Full Recipe below...
Strawberry Compôte:
Serves 4-6
750g strawberries (tops removed, cut into quarters)
70g caster sugar
100g water
2 tsp balsamic vinegar
Pinch of salt
Squeeze of lemon juice
1. Add all of the ingredients into a pan, bring to a bubble and reduce for 15-20 mins until you have a nice, thick compôte. Make sure to keep an eye on this whilst reducing, stirring every now and again to prevent the sugars from burning. Set aside ready to use as a topping later on.
Buttermilk Pancakes:
Makes 16 thick and fluffy pancakes
650g plain flour
2 tsp baking powder
1 tsp fine sea salt
1.1kg buttermilk
200ml whole milk
4 eggs (separate the yolks from the whites)
125g unsalted butter (melted)
3.5 tbsp caster sugar
1. Mix together all of the dry ingredients in a bowl, expect for the sugar.
In a separate bowl, mix together the buttermilk, milk, egg yolks and melted butter. Tip into the dry mix and fold it in to combine (don't ovemix, lumps are fine).
2. In another bowl, whisk the egg whites with an electric hand whisk until starting to look a little foamy. Start to stream in the sugar and continue to whisk util soft peaks form. Tip this into the rest of the batter and gently fold to combine. Don't overmix - if the batter is a little lumpy this is perfectly fine.
3. Pre-heat (important) a non stick pan to a medium heat, then gently spray with a thin coating of oil and tip the pancake batter into the preheated pan. Cook for 3-5 minutes on each side until golden and cooked through. Don't overcrowd the pan - cook the pancakes in batches. Set aside the cooked pancakes onto a plate and cover with a kitchen towel to stay warm. Plate the pancakes up with your toppings of choice. Enjoy!
Other Toppings:
Mint - finely chop this and sprinkle over the compôte topping
Bacon - cook in an oven of 180C until crispy (10-15 mins)
Pecan nuts - toast in a dry pan for a few minutes before crumbling up in your hands
Maple Syrup
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