Buttermilk pancakes with strawberry and vanilla compote

Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrow 
Difficulty
Easy
Dietary
Vegetarian

These American-style pancakes use buttermilk to give them a slightly tangy flavour and wonderful lightness. If you don't have buttermilk, reduce the quantity by 1 tablespoon and use regular milk with 1 teaspoon lemon juice or white vinegar added. The compote can also be served with vanilla ice cream.

Ingredients

225g (1½ cups) self-raising flour

150g (1 cup) plain flour

55g (¼ cup) caster sugar

750ml (3 cups) buttermilk

2 eggs, lightly whisked

80g butter, melted and cooled, plus melted butter, extra, to grease

Icing sugar, to dust

Strawberry and vanilla compote

55g (¼ cup) caster sugar

500g strawberries, hulled and halved

1 vanilla bean, split lengthways and seeds scraped

Method

1. To make the strawberry and vanilla compote, combine the sugar with 60 ml (¼ cup) water in a small saucepan and stir over medium heat until the sugar dissolves. Add the strawberries and vanilla seeds and cook for 5 minutes or until the strawberries start to soften but aren't falling apart. Remove from the heat and set aside to cool slightly.

2. Preheat the oven to 120°C. Sift the self-raising and plain flours together into a medium bowl. Stir in the sugar and make a well in the centre. Use a balloon whisk to whisk together the buttermilk, eggs and butter. Add to the flour mixture and stir with the whisk until a smooth batter forms.

3. Heat a 21cm non-stick frying pan or crepe pan over medium heat. Brush with a little melted butter to lightly grease. Add 80ml (⅓ cup) of the batter and cook over medium heat for 2–3 minutes or until bubbles appear on the surface and the pancake is lightly golden underneath. Use a spatula to turn the pancake over and cook for a further 2 minutes or until lightly golden and cooked through. Transfer to a heatproof plate, cover loosely with foil and place in the oven to keep warm. Repeat with the remaining batter to make 11 more pancakes, transferring them to the oven to keep warm as you go. (You may need to stir a little extra buttermilk into the batter towards the end of cooking, as it will thicken slightly on standing.)

4. Serve the warm pancakes topped with the strawberry and vanilla compote and dusted with icing sugar.