Brown butter pancakes with blueberry compote

Brown Butter Pancakes:
In a small saucepan, heat the butter and allow it to bubble away on quite a high heat until it is smells nutty and has a rich, golden colour. Set the browned butter aside to cool.

Sift together the wholemeal flour, all-purpose flour, salt and castor sugar. Make a well in the centre, add the eggs and half the milk. Whisk thoroughly to combine, adding the remaining milk in stages to prevent lumps forming. Stir in the water to thin the batter down. Lastly add the cooled brown butter and whisk to incorporate. Cover and set aside to rest for at least 30 minutes.

Heat a 15cm non-stick pan until hot. Add a tiny drop of flavourless oil to coat the pan. Pour in a 1/4 cup of the batter and swirl around quickly to spread the mixture. Once tiny bubbles form on the surface, flip over and cook until golden. Continue until all the batter is used up.

Serve the pancakes with blueberry compote, Greek yoghurt and a drizzle of honey or maple syrup.

Blueberry compote:
Place all the ingredients in a small saucepan and bring slowly up to the boil. Simmer for about 8 minutes until the blueberries have broken down slightly and the syrup has thickened. Store covered in the fridge for up to 5 days.

Recipe reprinted with permission of Bibby’s Kitchen@36. To see more recipes, please click here.

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