Blueberry Buttermilk Pancakes

Blueberry Buttermilk Pancakes with Zesty Whipped Orange Butter.

These are delicious for a special weekend breakfast, or for those times when only pancakes will do.


4oz/113g room temperature butter
1tbs icing sugar
Zest of 1 clementine or small orange
1tbs freshly squeezed juice from the clementine or orange
Pinch of cinnamon – optional

Mix all the ingredients together using an electric whisk until completely whipped.

Pile onto greaseproof paper and roll into a sausage, twisting the ends to secure. Refrigerate until needed.

2 eggs – separated
1 ½ cups/210g plain/all-purpose flour
¼ cup/50g sugar
1 ½ teaspoons baking powder
½ tsp baking soda
½ tsp salt
½ cup/113ml buttermilk
½ cup/113ml whole milk
3tbs/43g melted butter – allowed to cool
1 cup/160g blueberries
Warm maple syrup for serving

Beat the egg whites until they stand in stiff peaks.

In another bowl, sift together the flour, baking powder, soda and salt and stir in sugar.

In another bowl or jug, beat the egg yolks, buttermilk, milk and melted butter together.

Add the egg mixture to the dry ingredients and stir until combined, but being careful not over-mix.  Fold in the egg whites.

Ladle the batter onto a hot greased griddle or heavy based pan and sprinkle the blueberries into the wet mixture.  When bubbles appear on the top, flip them over to cook the other side.

Serve with a slice or two of the zesty orange butter and warm maple syrup.

This recipe also works really well substituting the blueberries for any other berries or dried fruit such as raisins, cranberries, chopped apricots or apples

Poached Eggs on Sourdough Toast with Tomato and Basil Compote

This recipe was inspired by a vist to the Welbeck Estate near Worksop, Nottingham.  I went with my friend Serena to the Christmas Market and we had brunch in the Harley café, next to the art gallery.  I had total food envy, as she ordered these amazing looking poached eggs on toast with a little pot of tomato sauce that was served with it.  I didn’t actually taste the sauce, but decided to recreate something similar at home.  These poached eggs are on hot buttered sourdough toast and served with a quick tomato and basil compote.


Serves 2

4 large and very fresh, free range eggs
Sour dough loaf
4 large ripe tomatoes
1 onion, finely chopped
Small bunch of basil
1tbs olive oil
Dash of Worcestershire sauce
1tbs ketchup
Salt and pepper to taste

Cut a cross in the bottom of each tomato and place in a pan of boiling water for a minute or two to loosen the skins.  Plunge into iced water and remove the skins.  Cut them in half and de-seed.

Gently sauté the chopped onion in the oil until soft.

Roughly chop the tomatoes and add to the pan with salt, pepper, ketchup and the Worcestershire sauce.  Cook for around 5 minutes.  Roll up the basil and finely shred with a sharp knife.  Add this to the tomatoes and keep on a low heat while you poach the eggs.

Poached Eggs – 2 ways

The proper way:
To poach the eggs and have them all ready at the same time.  I make them one at a time, cool them down quickly and then reheat them gently.  In order to do this, have a bowl of iced water ready and put a deep pan of salted water onto the heat until simmering.

Break the egg into a cup and using a long handled spoon, swirl the water and gently place the egg in the middle.  Cook gently until the white has just set around the still runny yolk and carefully remove with a slotted spoon and place in the iced water.  Repeat with the other eggs.

When you have all the eggs ready and waiting in the iced water, you are ready to assemble.

Pop the bread in to toast and gently place all the eggs in the hot water.  They will take around 2 minutes to heat up.

When they are ready, butter the toast and lift out the eggs one by one, blotting any excess water onto a paper towel and place on the toast.  This will ensure everything is ready at the same time. Serve the compote on the side.

You can easily make this recipe ahead by refrigerating the tomato compote and keeping the eggs in cold water and storing in a leak-proof container for up to 3 days in the fridge before re-heating.

The cheat’s way to poach eggs (as shown in the photograph):
Put a pan of water on the heat and bring up to a simmer

Place four squares of cling film on the counter top and brush very lightly with vegetable oil – nothing with a strong taste.  Place your lightly oiled squares over 4 ramekins and carefully break the eggs into each one.

Gather up the cling film, leaving no air in the parcel.  Twist to secure each of the eggs within the plastic and lower into the simmering water, leaving the twisted ends standing proud, so you are able to pull them out again.

Leave for a few minutes, until the whites have just set, leaving runny yolk, and then carefully and very gently take them out again.  Unwrap your perfectly cooked eggs and place on the waiting toast.  Season with a little salt and pepper.

Poached Eggs3