The absolute highlight of mine and Ben’s UK road trip was visiting Rick Stein’s The Seafood Restaurant and staying in the hotel there. The morning of my birthday, after we’d stayed the night there, we had breakfast in the restaurant included in our stay. After the big meal the night before plus the fact that I don’t really like to eat breakfast, I decided against a big heavy full English or something with fish (even though I really should have done, being in Padstow and all!), and went for something a bit lighter and fresher from the menu: Rick Stein’s Buttermilk Pancakes with Blueberry and Lemon butter.
And I loved it. I loved it so much that when we got home, I decided we needed to learn how to make our own version.
Generally, if we make pancakes, they’ll be of more of the crepe variety so they’re big and thin, rather than the American style of smaller and fatter. But this time, I decided we should knock up some of Rick Stein’s pancakes which were thicker and fluffy.
It turns out that there actually is a recipe for these out there in Rick Stein’s Coast to Coast which, of course, we bought a couple of weeks after making these and having to figure out a recipe ourselves, woops!
We didn’t have buttermilk as lots of similar recipes suggested, so we compromised with normal milk and a squeeze of lemon juice which we’ve used in place of buttermilk before – you could substitute this part for buttermilk (175ml) if you have it though! We also didn’t use clarified butter as suggested by similar recipes but just a normal knob of butter instead!
So here’s the recipe we did for ours, and believe me, they’re SUPER yummy, especially with the sweet but tart sauce to go with them:
Rick Stein’s Buttermilk Pancakes with Blueberry & Lemon Sauce
Ingredients
For the pancakes
- 50 g butter
- 225 g self-raising flour
- 2 teaspoons baking powder
- 50 g caster sugar
- Pinch of salt
- 150 ml milk
- Squeeze of lemon
- 2 eggs
For the sauce
- 150 g frozen blueberries
- 50 g caster sugar
- Lemon zest
- Juice of 1/2 lemon
- 50 g butter
Instructions
- Mix the flour, baking powder, sugar and salt together in a large bowl. Make a well in the centre, then pour in the milk and lemon juice, then crack both eggs in. Whisk together until they form a smooth but fairly thick batter.
- Melt the butter in a large non stick frying pan, then pour the batter in palm-sized circles into the pan. After a couple of minutes, bubbles will start to appear in the batter on the top of the pancake and the underneath will be golden brown. At this point you can (carefully!) flip them.
- Meanwhile, add the blueberries, sugar, lemon zest (finely grated) and juice to a small pan over a low to medium heat, stirring until the sugar has dissolved and the blueberries start to split, creating more of a sauce. Whisk in the butter and remove from the heat. (Some leave it to cool before serving…I don’t!)
- Enjoy!
This post originally appeared at Rebel Angel.
