Brown butter ‘anything’ is clearly better. Folding this nutty butter into pancake batter will then obviously be even better! Drenched in blueberry compote with liberal spoonfuls of Greek yoghurt and the ‘Brunch Club’ will undoubtedly be the best possible place to start the weekend. Whether you know them as crêpes, pancakes or pannekoek, these delicate lacy edged rounds are irresistibly moreish. ‘Tis a strong one who can march resolutely past a pancake stand without yielding to temptation.
Trending this season – The skirted crêpe!
My dad could be a professional pancake flipper, if there was such a thing. Not to be sneered at, I tell you. Not everyone has the ability or patience to repeatedly pour, wait, flip, wait and flip again. Let’s face it, monotony can finish a lesser person off! He turns them out en masse at markets, church-fairs and fundraisers, one perfect pancake after another. 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!
For a little haute couture glam, these funky blueberry syrup-soaked crêpes are exceptionally good with a few sprigs of baby basil. Pairing fruit and fresh herbs makes for an interesting combination that’ll surprise and delight your taste buds. Why be normal? Let’s be like – different.
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
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.
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.