With sticky blueberry compote and indulgent homemade clotted cream ice cream, this recipe from Aqua Shard will make sure your pancakes are the toss of the town come Shrove Tuesday. If you haven't got time to make the ice cream, you can make do with store-bought – although we can tell you making it from scratch is worth the effort, as it tastes flipping great. Sorry, we'll shyrup now.
- 150g self-raising flour
- 75ml milk
- 50g buttermilk
- 2 free range eggs
- 60g caster sugar
- 1/4 tbsp mixed spice
- 1/2 knob of butter
For the clotted cream ice cream
- 150g milk
- 100g double cream
- 100g clotted cream
- 75g free range egg yolks
- 75g sugar
- 20g staboline (inverted sugar)
- 15g dextrose
- 2g stabiliser
For the blueberry compote
- 40g caster sugar
- 2tbsp London honey
- 1 punnet blueberries
- Juice of one lemon
- To make the ice cream, mix the stabiliser and half the sugar and whisk into the milk.
- Add the clotted cream, glucose, milk powder and staboline and boil.
- Mix the rest of the sugar with the yolks and pour in the liquid.
- Cook to 850°C to pasteurize. Cool down churn to ice cream machine specification. Freeze.
- For the compote, make light caramel with sugar, add ½ the punnet of blueberries, cook until half way reduced to a mash.
- Add the honey and rest of blueberries. Finish with lemon juice.
- For the pancakes, mix together all of the ingredients except for the butter. Bring together to make a dough. Divide into six pieces and shape into rounds.
- Melt the butter in a frying pan over a high heat. Add the pancake rounds to the pan and fry for one minute on each side or until risen and golden. Transfer to a plate.
- Add the ice cream and the compote and tuck in.