What we're eating: Pancakes with blueberries

 Photos: Sophie Davidson

Photos: Sophie Davidson

In our early spring issue, we asked three women who know a lot about food to share their cupboard comfort recipes. And, given that today is Shrove Tuesday, we thought you might especially enjoy Ravneet Gill's recipe for pancakes with blueberries...

"Every time I have a day off, my joy is making pancakes. It’s repetitive, it’s easy, and the process of making them is so calming after working as a chef in a busy kitchen. I always have the ingredients for pancakes stored away in my cupboard, and I always have tons of maple syrup ready to drench my pancakes in. I love eating them with blueberries that I just cook down with a little bit of sugar and lemon until they’re soft."

You will need: 

1 cup plain flour

2 tbsp caster sugar

1 tsp baking powder

1/2 tsp bicarbonate of soda

1/2 tsp fine salt

2 large eggs

3/4 cup of whole milk

1 cup of yoghurt

50g butter, melted

1 tsp vanilla

 

Method

1 Place all dry ingredients into a bowl, stir to combine, crack the eggs into the middle and whisk in with splashes of the milk until a batter forms.

2 Whisk in the yoghurt, pour in the melted butter and vanilla.

3 Allow to sit for half an hour before spooning into a buttered pan and cooking on each side until golden. Serve with maple syrup, blueberries and dust with icing sugar.

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Ravneet Gill does magic things with sugar and flour. One of our favourite pastry chefs, she’s worked in some of the capital's finest kitchens. Now she creates incredible desserts at Llewelyn's in south London. 

See more cupboard companions in issue 41, the early spring issue of Oh Comely, available to buy now