A delicious treat for breakfast or brunch.


  • For the Pancakes:
  • 300g plain flour, sieved
  • 1 tsp baking powder
  • Pinch of salt
  • 3 large eggs
  • 400ml buttermilk
  • 40g melted butter
  • Sunflower oil, for frying
  • For the Compote:
  • 200g of mixed berries (frozen or fresh if in season)
  • 2 tsp caster sugar
  • Zest of half a lemon
  • Optional Toppings:
  • Crème fraîche
  • Flaked almonds toasted on dry pan
  • Maple syrup


  • Sieve the flour, baking powder and salt into a large bowl.
  • In a separate bowl, whisk the eggs and buttermilk.
  • Make a well in the centre of the dry ingredients and pour in the egg mixture, whisking continuously until blended into a smooth, thick mixture.
  • Leave to rest in the fridge for at least half an hour.
  • While the batter is resting, you can get on with your compote!
  • Put the berries, sugar and lemon zest in a frying pan on a low heat and stir until the sugar has dissolved. Leave for approximately 5 minutes until the berries have softened and are soaked in a syrup.
  • Back to the pancakes: after the batter has rested and just before cooking, stir in the melted butter.
  • Heat the oil in a frying pan on a medium heat and drop in one ladle of the mixture per pancake (3 pancakes per batch).
  • Leave on a medium heat for approximately 2 minutes until small bubbles start to appear on the pancakes then flip and leave for another 2/3 minutes.
  • Serve with lashings of berry compote, a dollop of crème fraîche, a sprinkling of toasted almonds and lather in maple syrup! Enjoy!
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