Buttermilk pancakes with cinnamon summer berries

           

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Ingredients

There is something luxurious about eating pancakes with hot, spicy summer berries and accompanied with clotted cream.

FOR THE SPICED SUMMER BERRIES:

• 225g caster sugar                                                              

• 1 teaspoon ground cinnamon

• Juice of 1 orange

• 1½ tablespoons arrowroot

• 1kg frozen summer berries (or fresh, if in season)

FOR THE PANCAKE BATTER:

• 140g plain flour

• ¼ teaspoon salt

• ¼ teaspoon bicarbonate of soda

• 1 teaspoon baking powder

• 1 small egg, roughly beaten

• 175ml buttermilk

• 75ml cold water

• ½ tablespoon melted butter

• Sunflower oil, for greasing (about 3 tablespoons)

                        TO SERVE:

• Clotted cream 

Method

1. To make the summer-berry sauce, put the sugar, cinnamon and arrowroot in a non-corrodible saucepan. Using a wooden spoon, stir in the orange juice. Set over a low heat and stir until the sugar has dissolved and the mixture starts to thicken. Add the frozen berries, turn up the heat, bring to a simmer and cook gently for 5 minutes or until the sauce no longer has a floury taste. Set aside.                                                                                                                                                             
2. To make the pancakes, warm a plate in a very low oven. Sift the flour, salt, bicarbonate of soda and baking powder into a large bowl.  Make a well in the centre of the flour and gradually beat in the egg, followed by the buttermilk, water and melted butter until it forms a smooth, thick batter.                                  
3. Set a large, heavy-bottomed frying pan over a medium heat. If you have two pans use both. Liberally grease with the sunflower oil. Once the pan is medium hot, spoon a blob of batter into the pan - spreading it out slightly and trying vaguely to ensure that it settles into a round shape. Repeat the process until you have 6 pancakes in each pan. After about 2-3 minutes, when they have puffed up and show tiny bubbles, flip them over and cook them for a further few minutes on the other side.                             
4. Transfer the pancakes to the warm plate; lightly cover with foil while you fry the next batch.  This will make 21 pancakes - 24 if you make them quite small. Reheat the sauce and serve with warm pancakes and clotted cream.

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