Well Autumn is advancing fast, the latter end of August is feeling rather chilly and the leaves are turning rather faster than is comfortable. The blackberries are ripening and given how little we are getting in the way of harvest directly from the garden I’m keen to make the most of any harvest from the hedgerow. With this in mind we’ve also been keen to try out some new dishes and not just have more of the same old crumble and pies that we’ve eaten over the years.
So when we saw Hugh Fearnley-Wittingstall’s recipe on the guardian pages, we decided to have it for this morning’s breakfast. I’m rather partial to pancakes for breakfast anyways and Gary is very good at making them for me. As it happens this was good, but very filling. Hugh suggests having honey with them, but while we tried both honey and maple syrup, personally I preferred the maple syrup, I guess it made it seem more of an american dish? But I thought the flavours just worked better.
Ingredients – Pancakes:
- 70g plain flour,
- 70g buckwheat flour,
- 1/2tsp salt,
- 1 tsp baking powder,
- 2 tbsp caster sugar,
- 200ml of whole milk with tsp lemon juice (or 200 ml of buttermilk)
- 1 large egg, beaten,
- 40g butter (Hugh states unsalted, but we only have salted so that was what went in), melted and cooled plus extra for cooking the pancakes
Ingredients – Blackberry Compote:
- 50g caster sugar,
- Juice of 1 orange,
- 1 clove
- 300g blackberries
- Runny honey OR Maple Syrup,
- Crispy bacon
Method – Compote:
Pop the sugar, orange juice and clove into a saucepan. I wanted to miss the clove out as I dislike them intensely but Gary insisted we try it and actually it was delicious, so there we go! Warm this mixture over a gentle heat, stirring while the sugar dissolves. At this point add the blackberries and bring to simmer on the stove for a few minutes, before putting to one side.
Method – Pancakes:
Place the flours, the baking powder, salt and sugar in a large bowl and mix well. In a measuring jug, whisk the milk and lemon juice or the buttermilk together with the egg and your melted butter. Using a jug means adding the liquid to the flour mixture is much easier and this is what you need to do next, whisking gently as you do so to create a nice smooth pancake batter.
Leave your batter to rest for a couple of minutes while you heat a non-stick frying pan over heat, adding a knob of butter. When its bubbling nicely ladle pancake batter into the pan, how much will depend on the size of your pan and how thick you like your pancakes. Let them cook until the surface is covered in bubbles, flip them over and cook again until both sides are browned nicely. Remove from the pan and start over. You might need to add a touch more butter to your pan from time to time.
Dish them up with the compote, the crispy bacon and honey or maple syrup to drizzle on top. Delicious, although I prefer our normal pancakes as they don’t seem quite so heavy and filling.
Other ideas for the blackberry compote:
We think this compote is delicious and it would also be nice served with yoghurt and flaked almonds for breakfast, or added to home made ice cream, perhaps with a touch of creme de cassis for good measure.