Serves: 6-8 (makes 16 pancakes)
Time: 25 minutes

  • 30g unsalted butter, plus extra, melted, for serving
  • 3 tbsp light muscovado sugar
  • 1 tbsp black treacle
  • 250g plain flour
  • 2 tsp cream of tatar
  • 1 tsp bicarbonate of soda
  • 2 tsp ground ginger
  • 2 tsp ground cinnamon
  • ½ tsp allspice
  • Pinch of sea salt
  • 2 large free range eggs
  • 200ml whole milk
  • Neutral oil, to grease
  • Yoghurt or creme fraiche and maple syrup, to serve (optional)

For the berry compote:

  • 400g Frozen berries (eg strawberries, raspberries, blackberries, blueberries)
  • 100g caster sugar
  • 2 tsp vanilla bean paste
  • Finely grated zest and juice of a clementine


  1. For the berry compote, add all the ingredients into a pan over a medium and gently warm through until the berries are defrosted and juicy. Allow to bubble until the juice has thickened but not turned to jam (about 3-4 minutes). Set aside to cool whilst you make the pancakes.
  2. Melt the butter, sugar and treacle together in a small pan over a medium heat. In a large bowl, sift in the flour with the cream of tartar, bicarbonate of soda, spices and a good pinch of salt. Make a well in the centre and pour in the melted butter mixture.
  3. Crack the eggs into the well then whisk gently, incorporating a little flour at a time to avoid lumps. Gradually add the milk as you stir until you have a smooth thick batter.
  4. Lightly grease a heavy based frying pan and place on a medium heat. Dollop a few spoonfuls of the mixture onto the pan, cook until bubbles appear on the surface then flip and watch them puff up. Cook for a minute more then transfer to a warmed plate whilst you cook the rest.
  5. Serve the pancakes with the compote spooned over. You can add a dollop of yoghurt, creme fraiche or a drizzle of maple syrup, for extra luxury.