For the mornings when you feel like taking things a little slower, check out this recipe our favourite chef Isaac Carew shared with us.

x WN

These American-style pancakes are quite a treat. They are also the most calming pancakes you’ll ever have because chamomile is known for its soothing qualities. I love blueberries and the chamomile gives a nice floral touch. These are perfect for a relaxed Sunday morning – whack on a bit of classical music and eat these in your dressing gown. The compote takes a bit of time, but it’s totally worth it.

First, make the compote. Boil the kettle and measure out 400ml boiling water. Steep the chamomile tea bags for 10 minutes, then squeeze them dry. Add the chamomile water to a medium saucepan along with the blueberries and honey. Cook for about 20 minutes until reduced, syrupy and almost jam-like.

While the compote is reducing, make the pancakes. Melt the butter.

Mix all the dry ingredients in a large bowl. Whisk the buttermilk and eggs together in a jug and, while whisking, slowly pour the mixture into the dry ingredients, followed by the melted butter.

Melt a little butter in a large non-stick frying pan over a medium heat. One small ladleful at a time, pour in the pancake batter – you should be able to make two pancakes at a time.

Cook for 2–3 minutes on each side or until bubbles start to form in the mixture. I always find that the first pancake in the pan is generally a bit of an ugly one! Continue until you have used up all the mixture. You should be able to make about six pancakes from the batter.

Serve the pancakes on two plates, pouring the warm compote over the top. Decorate with a few flecks of chamomile flowers, if using.

For the Compote Pancakes (Makes 6)

  • 50g butter, plus extra for frying 150g plain flour
  • 2 tsp baking powder
  • 30g icing sugar
  • pinch of salt
  • 300ml buttermilk
  • 2 medium eggs
  • small handful of dried
  • chamomile flowers (optional)

For the Compote

  • 4 chamomile tea bags
  • 250g fresh blueberries
  • 1 tbsp honey

This recipe is extracted from The Dirty Dishes by Isaac Carew which is available to buy now.

Image Credit: Susan Bell


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