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Pancakes with honey & fresh berries
By: Michel Roux
Course: Desserts
This fantastic pancake recipe by Michel Roux is from Michel’s new book: Michel at Home published by Seven Dials.
Image credit: Cristian Barnett
A Sunday treat, these are American-style thick pancakes and one of my grandson’s favourite things. We make them together, then devour them warm from the pan with plenty of berries and honey. If you like, you can use gluten-free flour, which makes very light pancakes.
Serves: 12
Difficulty: Easy
Ingredients
Pancakes
5 free-range eggs
60g caster sugar
750ml buttermilk
1/2 tsp vanilla extract
500g self-raising flour
1 tbsp baking powder
1tsp salt
100ml vegetable oil, plus extra for frying
2 tbsp butter
To serve
1 punnet raspberries
1 punnet blackberries
1 punnet blueberries
2 tbsp icing sugar (optional)
50g runny honey
Method
- Mix the eggs, sugar, buttermilk and vanilla together in a bowl. Sift the flour into a separate bowl and stir in the baking powder and salt. Gradually add the dry ingredients to the wet, making sure there are no lumps, then gently stir in the 100ml of vegetable oil. Leave the batter to rest in the fridge for a couple of hours or, even better, overnight.
- When you’re ready to cook, heat a frying pan, 10-12cm in diameter, over a medium heat. Add a little oil, then a medium-sized ladleful of batter and swirl it around. (if you don’t have a small enough pan, use more batter and make bigger pancakes).
- Allow the batter to set slightly, then dot some butter around the pancake. When it has turned golden brown, flip the pancake over and add some butter at the side again. Cook until the pancake is golden brown. Remove the pancake from the pan and keep it warm in a low oven while you cook the rest.
- Serve the pancakes warm, sprinkled with a little icing sugar, if using, and drizzled with honey, with some fresh berries.
