American Pancakes


300g  plain flour

1 tsp baking powder

3 eggs

400ml buttermilk

Knob butter

Pinch Salt


1 tsp sunflower oil for frying


Mix together the flour, baking powder and a pinch of salt in a large bowl.  Beat the eggs with the milk, make a well in the centre of the dry ingredients and whisk in the milk to make a thick smooth batter.  Beat in the melted butter.

Heat the oil in a large non-stick frying pan.  Drop a tablespoon of the batter per pancake into the pan to make pancakes approx 7.5 cm across.  Make 3 – 4 pancakes at a time and cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn and cook for another 2 -3 minutes.  Cover with kitchen paper to keep warm while you use the rest of the batter.

Serve with some Berry Compote and some freshly whipped cream.


Berry Compote

200 g mixed berries, such as blueberries, raspberries, hulled and halved strawberries (frozen

50 g sugar

2 tbsp Grand Marnier or Cointreau


Place the berries in a heavy-based pan with the sugar and Grand Marnier, then bring to the boil, stirring so that the sugar dissolves. Continue to boil fast for about 5 minutes until the berries are tender but still holding their shape.

Remove the compote from the heat and transfer to a bowl. Leave to cool completely, then cover with cling film and chill and use as required. This will last for up to three days in the fridge.