Lisa Faulkner's American pancakes and blueberry compote
Whether they’re topped with bacon and maple syrup, peanut butter and banana or blueberry compote, we’re treating you to a tasty and tantalising brunch. The future Mrs Torode, Lisa Faulkner, (aided by Judge Rinder) whips up the perfect American pancake stack that will please all the family.
American pancakes and blueberry compote
Serves: makes about 12 pancakes
250g self raising flour
1 tsp bicarbonate of soda
1 pinch salt
1 tsp caster sugar
A little vegetable oil, for cooking
For the compote:
1 tbsp icing sugar
1 - 2 tbsp water
Beat the eggs into the milk
Combine the self raising flour, bicarbonate of soda, salt and sugar in a bowl. Make a well in the centre and then beat in the egg and milk mixture.
Heat a non-stick frying pan over a medium heat and brush with a little vegetable oil
Drop half a ladleful of the batter into the pan and wait until bubbles form on the top. Once the pancake has bubbles all over, flip the pancake and cook for another 30 seconds.
To make the blueberry compote, tip all ingredients into a small pan and heat gently until the blueberries are bubbling
Serve the compote spooned on top of the pancake stack or on the side
- With pancetta and maple syrup: follow the method above but also fry 75g cubed pancetta in a non-stick frying pan. Sprinkle some of the pancetta on each pancake once you’ve flipped it and then serve with a drizzle of maple syrup.
- With peanut butter and banana: make the basic batter and add 2 – 4 tbsp crunchy peanut butter. Follow the method above, except before you turn the pancakes, add a few slices of banana and cook until golden.
- With blueberries: make the basic pancake batter and follow the method for cooking, but add a sprinkling of blueberries just before you turn each pancake and then cook until golden.