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.
