Buttermilk pancakes with berry compote by Annabel Karmel

by Annabel Karmel |
Published on

Preparation Time

10 minutes Cook: 5-6 minutes


Makes 4 large pancakes


  • 175g self-raising flour

  • ½ tsp bicarbonate of soda

  • Pinch of salt

  • 20g caster sugar

  • 150g buttermilk

  • 150ml milk

  • 1 egg beaten

  • 40g butter, melted

  • 1-2 tbsp sunflower oil

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  • 3 tbsp natural yoghurt

  • Maple syrup

  • Edible flowers (optional)

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  • Knob of butter

  • 150g mixed berries

  • 1 tbsp caster sugar

  • 75g raspberries

Perfect for Mother's Day breakfast, this recipe requires lots of measuring, mixing and whisking assistance – the perfect tasks for those new to the kitchen!

  1. Measure the flour, bicarbonate of soda, salt and sugar into a bowl. Mix the egg, buttermilk, milk and butter together in another bowl. Gently whisk the wet ingredients into the dry ingredients until smooth and without any lumps.

  2. Heat a drizzle of oil in a large frying pan. Spoon two large spoonfuls of mixture in the centre of the pan to make a large pancake measuring 14cm wide.

  3. Fry over a medium heat for 2 to 3 minutes, then flip over to cook for another 2 minutes until lightly golden and cooked through.

  4. Repeat with the remaining mixture.

  5. To make the compote, melt the butter in a pan then add the berries and caster sugar. Stir over a low heat for 1 minute until the sugar has dissolved. Remove from the heat, add the raspberries and stir.

  6. Spoon some yoghurt and compote over the pancakes, drizzle with maple syrup, then decorate with edible flowers (optional) for an extra-special Mother’s Day touch.


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