BUTTERMILK PANCAKES & BLUEBERRY COMPOTE
The blueberry compote is ideal to make with the last of the blueberries, but you can also use frozen berries if you prefer; just cook for a few minutes longer.
Ingredients
For the blueberry compote:
2 oranges
1 cinnamon stick
2 cardamom pods, lightly crushed
2 tablespoons sugar
250g blueberries
Juice ½ lime
For the pancakes:
2 cups plain flour
1 teaspoon baking powder
pinch salt
½ teaspoon baking soda
¼ cup caster sugar
2 eggs, separated
600g buttermilk
25g melted butter
clarified butter for cooking
Method
For the blueberry compote:
Zest 1 orange and put into a small pan along with the juice of the oranges, the cinnamon, cardamom and the sugar. Bring to the boil and reduce the liquid by a quarter. Strain through a sieve and return the liquid to the pan along with the blueberries. Cook for 1 min, add the lime juice and set aside. Can be served warm or cold
For the pancakes:
Sift the flour, baking powder, salt and baking soda into a bowl. Stir through the caster sugar. In a separate bowl beat the egg yolks and buttermilk together then stir in the melted butter. Gently stir the buttermilk mix into the flour. Beat the egg whites until soft peaks form, then fold through the mix
Heat the clarified butter in a frying pan and add spoonfuls of the batter. Flip over when you see bubbles appearing and the underside is golden. Fry for a few minutes on the other side. Keep warm while you cook the remaining pancakes. Serve with a spoonful of blueberry compote