Few late summer activities are as typically British as foraging for blackberries in hedgerows. And every year, towards the end of August, many of us enjoy hunting for these plump, jewel-like berries.

In this blog post, we share a simple brunch recipe where blackberries are definitely the star of the show.

INGREDIENTS

Pancakes (makes 8):

200g self-raising flour

1 tsp baking powder

Pinch of salt

1 egg

300ml milk

Sunflower oil or butter for cooking

Compote:

200g blackberries

2 tbsp honey

splash of water

Honey & extra blackberries to serve

Start by making your compote. It will sit happily on the stove whilst you make the pancakes later. Pour the blackberries, honey, and a splash of water into a pan and leave to simmer until the blackberries have softened and the juice has thickened.

For the pancake batter mix together the flour, baking powder, and a pinch of salt. Add the egg and the milk, and whisk together until you have a thick, smooth batter.

Heat a teaspoon of oil, or a small knob of butter, in a non-stick frying pan and cook the pancakes for about 2 minutes on each side. The pancakes should be golden-brown and slightly crispy on the edges.

Serve the stacked pancakes with the warm blackberry compote, a drizzle of honey, and a few extra blackberries. Delicious!

Words, Styling and Images by Emma Whicheloe.

 

Shop the look:

Blackbird & Bramble by Thornback & Peel 

Grey plate (with blackberries on) = House of Fraser
White stoneware bowl (with egg in) = H&M
Grey rimmed bowl (with flour in) = Jamie Oliver
Brass Measuring spoons = H&M
Wooden serving plate = H&M
Gold cutlery = H&M
White ceramic spoon = Baileys Home store
White dish (honey in) = Habitat