by Raymond Blanc

The Saint Agur in this recipe give the pancakes a slight acidic quality which compliments the blueberries, although you could make these with any soft seasonal fruit, I like them with blueberries served with a spoon of crème fraîche.

Credits: Recipe © Raymond Blanc / Photo © Chris Terry

Prep Time 10 Minutes
Cook Time 15 Minutes
Serves 10 pancakes
Method
  1. In a large bowl, mix together the flour, baking powder, sea salt and caster sugar and make a well in the centre. Pour in the beaten egg, milk and whisk the mixture until you have a smooth batter.

  2. Whisk in the melted butter and with a large spoon, gently fold in the blueberry’s and crumbled Saint Agur.

  3. In a large non-stick frying pan on a medium heat, melt 1tsp of the unsalted butter.

  4. Spoon a large tablespoon of the batter into the pan to form 1 round pancake, approximately 7cm in diameter.

  5. Repeat this until all the batter is used up, you should make about 10 pancakes.
    Cook for 2-3 minutes until small bubbles appear on the surface of each pancake.

  6. Then turn the pancakes over to cook for a further 2-3 minutes. Remove the cooked pancakes onto a plate, cover with a piece of kitchen paper to keep the pancakes warm.

  7. Wipe the frying pan clean with a piece of kitchen towel.
    Repeat with the rest of the batter until you have cooked all the pancakes.

  8. To serve, arrange the pancakes onto plates and serve with a spoon of crème fraîche and maple syrup.

INGREDIENTS

200g self-raising flour
1tsp baking powder
1 pinch sea salt
40g/2 tbsp caster sugar
1 egg, free range, beaten
300ml whole milk
25g unsalted butter, melted
150g blueberry’s, washed
150g Saint Agur
2-3 tsp unsalted butter, to cook the pancakes

To serve:
2 tbsp maple syrup (optional)
2 tbsp crème fraîche (optional)

PRODUCT

View Method

Recipe Method

  1. In a large bowl, mix together the flour, baking powder, sea salt and caster sugar and make a well in the centre. Pour in the beaten egg, milk and whisk the mixture until you have a smooth batter.

  2. Whisk in the melted butter and with a large spoon, gently fold in the blueberry’s and crumbled Saint Agur.

  3. In a large non-stick frying pan on a medium heat, melt 1tsp of the unsalted butter.

  4. Spoon a large tablespoon of the batter into the pan to form 1 round pancake, approximately 7cm in diameter.

  5. Repeat this until all the batter is used up, you should make about 10 pancakes.
    Cook for 2-3 minutes until small bubbles appear on the surface of each pancake.

  6. Then turn the pancakes over to cook for a further 2-3 minutes. Remove the cooked pancakes onto a plate, cover with a piece of kitchen paper to keep the pancakes warm.

  7. Wipe the frying pan clean with a piece of kitchen towel.
    Repeat with the rest of the batter until you have cooked all the pancakes.

  8. To serve, arrange the pancakes onto plates and serve with a spoon of crème fraîche and maple syrup.

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