Food

GQ`s Buttermilk Pancakes

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MAKES 12

FOR THE RASPBERRY COMPOTE 

250g raspberry

25ml water

50 g caster sugar 

FOR THE BATTER

125g plain flour

10g baking powder

pinch of salt

15g caster sugar

250ml milk

1 egg

25g butter, melted

To Serve

maple syrup

icing sugar

 

  • To make the compote, place all ingredients in a pan and simmer slowly until the mixture has a jam-like consistency
  • Sift together the flour, baking powder and salt into a large bowl and stir in the sugar
  • In a separate bowl, lightly whisk together the milk with the egg, then whisk in the melted butter
  • Pour the milk mixture into the flour mixture, then using electric whisk beat until it forms a smooth batter. Leave to stand for 15 mins before using
  • Heat a large nonstick frying pan over medium heat and spray a little oil. Ladle a spoonful of batter into the pan and cook for 2-3 mins on each side or until golden brown. Stack on a warmed plate while you cook the remaining pancakes
  • Serve 3-4 pancakes per person. Drizzle with maple syrup and top with raspberry compote. Dust with icing sugar and decorate with 3-5 leftover raspberries
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