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Buttermilk Pancakes with Strawberry Compôte
Total time
45 min
$ $ $


Fluffy, delicious pancakes 2 ways; strawberry and mint or bacon and maple syrup, pick your poison this Pancake Day!


Serves 5


Step 1
Remove the tops from the strawberries and quarter, then add to a pan with 70g sugar, lemon juice and a pinch of salt. If using bacon, preheat your oven to 180ºC at this point
Step 2
Add 100ml water and balsamic vinegar and bring to a bubble and reduce for 15-20 minutes until you have a thick compôte. Keep an eye on this whilst cooking to ensure that it doesn’t burn, set aside and use as a topping later
Step 3
Mix the flour, baking powder and salt in a bowl. Melt the butter and separate the eggs
Step 4
In a separate bowl, mix together the buttermilk, milk, egg yolks and melted butter. Tip into the dry mix and fold it in to combine (don't overmix, lumps are fine)
Step 5
In another bowl, whisk the egg whites with an electric hand whisk until starting to look a little foamy. Start to stream in the sugar and continue to whisk util soft peaks form. Tip this into the rest of the batter and gently fold to combine- remember, lumps are okay
Step 6
For the optional toppings, cook the bacon in the oven for 10-15 minutes or until crispy. Finely chop the mint and toast the pecans in a dry pan for a few minutes before crumbling in your hands
Step 7
Pre-heat a non-stick pan to a medium heat, then gently spray with a thin coating of oil and tip the pancake batter into the pan. Cook for 3-5 minutes on each side until golden and cooked through. Don't overcrowd the pan - in batches. Whilst cooking more pancakes, set aside the cooked ones on a plate and cover with a kitchen towel to stay warm. Serve with your toppings of choice and enjoy!
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