Nina Parker shows you how to make buttermilk pancakes. These delicious bundles of joy are made with spelt flour and served up with a cherry compote.
150 g Cherries, Stoned
1 tbsp Unrefined Caster Sugar
Few Drops of Lemon Juice
1 tbsp Grand Marnier
100 g Spelt Flour/Plain Flour
50 g Ground Almonds
1/4 tsp Baking Powder
1/4 tsp Bicarbonate of Soda
120 ml Buttermilk
60 ml Cold Water
1 tsp Vanilla Extract
3 Medium Free Range Eggs, Lightly Beaten
50 g Unsalted Butter, Plus Extra for Serving
1 tsp Olive Oil or Maple Syrup, To Serve
STEP 1: PREPARE COMPOTE
Put the cherries, sugar, lemon jucie and Grand Marnier into a saucepan over a low heat and cook for 5-10 minutes, until it turns into a deep red compote. Set aside and keep warm until ready to serve.
STEP 2: PREPARE PANCAKE BATTER
For the pancakes, stir together all of the dry ingredients along with a pinch of salt. Stir through the buttermilk, water and vanilla extract and then add the egg. The batter should be lovely and smooth, but don’t worry if there’s the odd lump.
STEP 3: FRY BATTER
Set your frying pan over a medium to high heat and add a bit of butter. Once the butter is melted and bubbling add a ladle of your pancake batter. Cook for 2-3 minutes and then flip over and cook for another 2 -3 minutes. Continue adding you batter a ladle at a time, adding extra butter if needed between each batch.
STEP 4: SERVE
Serve your pancakes with a knob of butter a few spoonfuls of the cherry compote and a drizzle of maple syrup.