Felicity Cloake and I welcomed some 150 or so of you in for a breakfast session at the Guardian's first ever Open Weekend on Saturday morning. After an hour or so debating the ups and down of electric cookers, whether Scotland can truly claim to be "Land o Cakes" (I still maintain Scotland invented the scone), and a bit of a comedic kerfuffle with a blunt grater, she produced some of these lovely scotch pancakes with a fruit compote. We hope you have as much fun making them at home as we did making them with you.
Buttermilk and lemon zest pancakes with warm fruit compote
For the fruit compote:500g frozen mixed berries or summer fruits50g caster sugar or to tasteJuice of ½ lemon
Put the fruit and sugar in a saucepan along with a tablespoon of water. Bring to a simmer, then cook gently for about 20 minutes until the fruit has thawed and the mixture has become syrupy. Stir in the lemon juice and keep warm while you make the pancakes.
For the buttermilk pancakes:Butter, to cook175g plain flour½ tsp bicarbonate of soda 50g golden caster sugar½ tsp salt1 egg, beaten75ml buttermilk100ml milkZest of 2 lemonsGreek yoghurt, to serve
1. Heat a heavy-based pan and add the butter. Meanwhile, sift the flour, bicarbonate of soda, sugar and salt into a bowl. Add the egg, the buttermilk and half the milk and the lemon zest and stir together, then add enough extra milk to make a thick batter.
2. When the butter sizzles, drop a couple of tablespoons of batter into the pan for each pancake, cooking only as many at once as you can fit comfortably in the pan. Flip them over when the bubbles on top pop, and cook them on the other side, then lift out and store wrapped in a tea towel while you cook the remaining batter.
3. Top the pancakes with a spoonful of compote and a dollop of greek yoghurt and eat immediately.
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