Pancakes pancakes pancakes
Shrove Tuesday is the one day of the year when you can eat yourself silly with pancakes of every variety.
We've asked executive head chef Matthew Davies to give us his pancake recipe ahead of this indulgent day.
Ingredients
350g self-raising flour
2 tsp bicarbonate of soda
1 tsp salt
2 tbsp caster sugar
200ml buttermilk
400ml semi-skimmed milk
2 free-range eggs
100g unsalted butter, melted, plus extra for frying
20g Blueberries
For the topping
Honey or maple syrup
Mascarpone cheese
Method:
Mix the flour, bicarbonate of soda, salt and sugar
together.
In a separate bowl or jug, mix together the buttermilk, milk, eggs
and butter.
Pour the wet mixture into the dry and stir to combine.
Melt a small knob of butter in a large frying pan. Using a ladle,
pour some batter into the pan to make a pancake, add the
blueberries.
Cook the pancakes for about a minute, or until the underside is
golden-brown and the top is bubbling. Then turn them over and
continue for a further minute.
Serve the pancakes warm and drizzled with either honey or maple
syrup, finish with scoop of mascarpone cheese.
Indulge!
