Pancakes with Fruit Compote and Cream

Celebrate Pancake Day all year round with our classic recipe

Our interpretation of a well-loved fluffy classic, sweeten up your Shrove Tuesday (or any day for that matter) with this simple yet delicious recipe.

As they do in France, we serve our fluffy delights as part of ‘Petit Déjeuner’, welcoming each morning with aromas of baked goodness. Whether you like yours topped simply and sweet or with an added savoury kick, our fluffy pancakes are a mouth-watering sight for breakfast, brunch and all-day long on Pancake Day.

Recipe – Serves 6

Ingredients

• 50g Unsalted butter
• 4 Free-range large eggs
• 400ml Semi-skimmed milk
• 2 1/2g  Table salt
• 40g Caster sugar
• 640g Plain flour
• 24g Baking powder
• 180ml Buttermilk

To serve … your choice, but we suggest:

• Fruit compote (our delicious secret recipe)
• Icing sugar
• Fresh cream

Method

1. In a large bowl, mix all the dry ingredients together.
2. Make a well in the middle of the bowl and slowly add the eggs and other wet ingredients while whisking until thoroughly combined and smooth.
3. Leave the batter to rest for at least 2 hours, but ideally overnight.
4. In a large hot frying pan, add a small amount of butter and pour the mixture to make 3 -4 pancakes. Wait until the batter bubbles around the edges – approximately 1 to 2 minutes and then flip.
5. Repeat until all the batter is used up, this should make approximately 18 pancakes.
6. Top with a generous dollop of fruit compote, fresh whipped cream and garnish with a light dusting of icing sugar.

Or, come and try our Colbert classic pancakes at the restaurant and explore other breakfast options.