Dish of the Week: Blueberry Pancakes

This week's Dish of the Week comes straight from the heart of The Delaunay, inspired by the grand cafés of Mittel-Europe and is perfect for Shrove Tuesday with an elegant twist. These fluffy blueberry pancakes are perfectly delicious and served with the most decadent of toppings, are a real Pancake Day treat.

Garnish

  • 50g fresh blueberries
  • 5g Icing sugar
  • 30g Crème Fraiche

For the raspberry sauce

  • 50g Raspberry puree
  • 5g Icing sugar

For the blueberry jam

  • 200g fresh or frozen blueberries
  • 140g castor sugar or sugar for jam
  • 5ml lemon juice

For the pancakes

  • 325g  plain flour
  • 1 tbsp baking powder
  • 1 tbsp caster sugar
  • 3 eggs
  • 150ml buttermilk
  • 300ml milk
  • 40g butter

METHOD

  • To make the raspberry sauce, in a small sauce pan add the raspberry puree and the icing sugar, bring to the boil and then pass through a fine strainer then chill the mixture until cold.
  • To make the blueberry jam, add all the ingredients together in sauce pan bring up to the boil and then reduce to a low heat and simmer until mix has thickened to jam consistence remove from the heat and chill until cold
  • To make the pancakes, mix the flour, baking powder and sugar in a bowl, making a well in the center. Put the eggs and buttermilk in the well. Mix slowly and gently with a whisk, incorporating the flour until it thickens. If it's too thick, add some of the regular milk and carry on mixing and adding milk until it is a thick batter with no lumps. Add the remaining milk.
  • Melt a scant teaspoon of the butter in a hot pan and ladle in about 60g (2oz) pancake mixture. The pancake should be about 12-15cm (5-6in) in diameter and 0.5cm (¼in) thick. Cook for about a minute, then turn and cook for a further two minutes. Keep warm.
  • Spread some raspberry sauce on each plate. Spread a scoop of blueberry jam over the pancake and spread to the edges, repeat this three times and stack on top of each other and finish with a spoonful of crème fraiche. Place some fresh blueberries around the crème fraiche and finally sprinkle with a dusting of icing sugar.

www.thedelaunay.com

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