Buttermilk Breakfast Pancakes

Sweet fluffy pancakes topped with zesty cream cheese and berry compote to kick the weekend off in style!

Ingredients:

Serves: 6

  • 350g self-raising flour

  • 1 tsp bicarbonate of soda

  • ½ tsp salt

  • 2 tbsp caster sugar

  • 200ml buttermilk*

  • 400ml milk

  • 2 eggs

  • 70g melted butter (plus a little extra if needed to cook the pancakes)

  • 150g Paysan Breton French Sea Salt cream cheese, at room temperature

  • 2 tbsp Greek yoghurt

  • Finely grated zest of 1 orange

  • 1 tbsp maple syrup

  • 200g frozen mixed berries

  • Optional: 1-2 tsp caster sugar

* If you don’t have buttermilk, you can add the juice of half a lemon to 200ml milk and leave it to stand for a few minutes instead.

Method:

  1. Whisk together the flour, bicarbonate of soda, salt and sugar in a large bowl. 

  2. Whisk together the buttermilk, milk, eggs and melted butter in a jug or smaller bowl. 

  3. Pour the wet ingredients into the dry ingredients and whisk to combine. Put the batter in the fridge while you make the toppings. 

  4. Combine the cream cheese, yoghurt, orange zest and maple syrup and mix together in a small bowl.

  5. Gently warm the berries in a small pan until they are defrosted, and they release their juice.  Add a couple of teaspoons of sugar, to taste.

  6. Heat a frying pan. If your pan is non-stick you probably won’t need any butter. If not, melt a little knob of butter. Spoon the mixture into the pan, you’ll probably get 3-4 pancakes in the pan at one time. Let them cook on one side and then flip over and cook on the other, keep warm in a low oven while you cook all the pancakes.

  7. Stack the pancakes onto plates and top with a spoonful of cream cheese mixture and a spoonful of berries. 

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