Brown butter pancakes with blueberry compote_8

There are few things that won’t benefit from a knob of butter. Even better though, is adding browned butter to sweet bakes. And these brown butter pancakes. They’re obsessively good. We like them drenched in blueberry compote with spoonfuls of Greek yoghurt. Whether you know them as crêpes, pancakes or pannekoek, these delicate lacy edges are irresistible.

Brown butter pancakes with blueberry compote_6

Brown butter pancakes with blueberry compote_7

Growing up, a sprinkling of cinnamon sugar and lemon juice was our favourite way of eating pancakes, although the obligatory tin of golden syrup was always close at hand. Later in my adult years, while working in Paris, I discovered that no respectable crêpe should be without a voluptuous slathering of hazelnut chocolate spread. I couldn’t agree more. In pancake-land, Nutella is king!

Brown butter pancakes with blueberry compote

For a little haute glam, these funky blueberry syrup-soaked crêpes are exceptionally good with a few sprigs of basil. Pairing fruit and fresh herbs makes for an interesting combination that’ll surprise and delight.

Brown butter pancakes with blueberry compote_9

Brown butter pancakes with blueberry compote

Makes 10  – 12

1/2 cup stoneground, fine wholemeal flour
1/2 cup all-purpose cake flour
large pinch of salt
2 tablespoons castor sugar
2 eggs, lightly whisked with a fork
250ml milk
80 ml water
3 tablespoons (45ml) browned butter

In a small saucepan, heat the butter and allow it to bubble away on quite a high heat until it is smells nutty and has a rich, golden colour. Set the browned butter aside to cool.

Sift together the wholemeal flour, all-purpose flour, salt and castor sugar. Make a well in the centre, add the eggs and half the milk. Whisk thoroughly to combine, adding the remaining milk in stages to prevent lumps forming. Stir in the water to thin the batter down. Lastly add the cooled brown butter and whisk to incorporate. Cover and set aside to rest for at least 30 minutes.

Heat a 15cm non-stick pan until hot. Add a tiny drop of flavourless oil to coat the pan. Pour in a 1/4 cup of the batter and swirl around quickly to spread the mixture. Once tiny bubbles form on the surface, flip over and cook until golden. Continue until all the batter is used up.

Serve the pancakes with blueberry compote, Greek yoghurt and a drizzle of honey or maple syrup.

Blueberry compote

Makes about 200ml

200g blueberries (fresh or frozen)
2 tablespoons castor sugar
1 tablespoon lemon juice

Place all the ingredients in a small saucepan and bring slowly up to the boil. Simmer for about 8 minutes until the blueberries have broken down slightly and the syrup has thickened. Store covered in the fridge for up to 5 days.

4 Comments. Leave new

  • Alessandra Dalla Lana (Toronto)
    19 September 2019 3:42 pm

    Hello Di,
    Thanks for sharing these wonderful recipes with us! I’m not a very experienced cook and wonder if I can prepare this batter the day before and keep it in the fridge overnight, till the next morning? It would make my life easier with the rush of the mornings – getting the kids ready for school.

  • Hi Alessandra. My pleasure. I’m so thrilled to hear my recipes are well-travelled! You could keep the filling chilled overnight, although you’ll probably need to give it a light whisk through as the ingredients might settle and separate slightly. Alternately, if you make it in the evening once they’re in bed, the cheesecake can chill overnight. It keeps well for several days too. Hope that helps. All the best Di

  • Alessandra Dalla Lana
    23 September 2019 9:33 pm

    It absolutely helps, thank you so much Di!

  • Dianne Bibby
    1 October 2019 5:16 pm

    My pleasure Alessandra.

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