It’s pancakes week on Tuesday February 17th this year and I always ask myself why it is that we only make pancakes once a year? They are simple nutritious and taste amazing.  In fact pancakes should really be made once a week ... not once a year. This pancake recipe is especially for all those people out there that just think that the usual sugar and lemon juice is just a bit same old same old: I’ve reworked this classic marriage of tart and sweet using blueberries, buckwheat and lime. The buckwheat flour adds a nutty undertone; the blueberries are sweet and fruity whilst the lime adds that acidic zing and they are flipping good, but if you want to omit the sugar and vanilla these are also amazing baked in the oven with some cheese, and a dollop of sour cream mixed with chives.

An alternative serving suggestion is to make your pancakes, leave then to cool, and stack them with sour cream and jam, and scatter them with fresh fruit and nuts.  It makes a really amazing centre piece.

  • Serves 6
  • Prep time 5 mins
  • Cook time 1 minute each
  • Eat straight away



Blueberry compote

  • 100g blueberries
  • 100g Fairtrade sugar
  • Juice of a lemon

Oil for frying

To make the blueberry compote, place all ingredients into a saucepan and bring to the boil. Turn down and simmer for 2 minutes.  Allow to cool. This will keep for a week or two in the fridge.

Put the flour, vanilla powder, nutmeg and salt in a bowl, make a well in the centre.

Add the eggs and milk, gradually incorporating the flour from the sides, whisk to a smooth batter. Add the sugar and mix in the melted butter.

Gently heat the pancake pan, add a little oil, heat until almost smoking.

Add enough mixture to just cover the bottom of the pan thinly, tipping the pan as you need to get the mixture to cover the entire pan surface.  Cook for a few seconds until brown.

Turn over and cook the other side until brown. Put your pancakes onto a plate and serve instantly with blueberry compote.