Monday, 20 May 2013

Recipe ~ Buttermilk pancakes with berries

I don't know about you but I have dozens hundreds of recipes I've cut out of magazines with the intention of making them one day. Except most of the time that day never comes. But no more!! I'm sick of cooking the same meals day in and day out, but I'm loathe to try new things if the girls don't like them because then it's a waste of money.

So I've decided that at least once a week I'm going ask either Tall Daughter or The Teenager to choose one of the forlorn and forgotten recipes from what is laughingly known as the Recipe File (or a random stack of torn out recipe pages shoved into a cardboard file) and I'm going to make it. Oh yes I am!

To kick it all off, here's a recipe I picked up just last week in the free Tesco magazine. Both of my girls love homemade pancakes, so I thought I'd give this a try. It's also a good way of using up any berries that are past their best - I used up some raspberries, but strawberries, blueberries, apricots or peaches would work well.

Buttermilk pancakes with berries.

Makes 12 pancakes

350ml (12fl oz) buttermilk
1 egg
3 tbsp maple syrup
50g (2oz) melted butter
125g (4oz) plain flour
half tsp ground cinnamon
1 tsp baking powder
pinch of salt
1 tbsp sunflower oil
500g mixed berries
25g caster sugar
2tsp arrowroot

1. In a bowl whisk the buttermilk, egg, maple syrup and melted butter.
2. Sift together the flour, cinnamon, baking powder and salt into another bowl. Tip half of the wet ingredients in and mix well. Fold in the remaining buttermilk mixture to form a thick batter.
3. Heat a large nonstick frying pan and wipe with sunflower oil. Ladle some of the mixture onto the hot pan to make small pancakes measuring about 7cm (3") across. Reduce the heat and cook in batches for 2 minutes each side (I found they needed a little bit longer, just check and see if they look cooked). Repeat until all the batter is used.
4. Meanwhile, place the fruit in a pan with the sugar and 3 tbsp of cold water. Cover and cook for 5 mins, mix the arrowroot with a further 2 tbsp water and stir into the fruit. Cook, stirring until the juices thicken a little.
Serve the pancakes topped with a spoonful of hot fruit.

I also drizzled a bit of extra maple syrup over the top of the pancakes to finish it off. Sweet tooth, moi? There would have been a higher stack of pancakes but everytime I started stacking them the girls kept taking them, but that's good!

We enjoyed these, although next time I'm going to put some vanilla ice cream on top of the hot berries and pancakes which would make it even better.