Buttermilk Pancakes with Chamomile Cream & Ginger Berry Compote

Buttermilk Pancakes with Chamomile Cream & Ginger Berry Compote

Nothing says I love you Mum like pancakes taken to this new level.

If you can't be with her, find a quiet moment to have a glass of wine and reflect on special memories. Take a minute to consider her unwavering support and the smallest details in which she shows how much she cares. Or pour her a wine - from you, her child.

For the Pancakes You will need:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 tsp salt
  • 1 1/2 cups buttermilk 
  • 1/2 cup plain greek yoghurt
  • 2 eggs
  • 2 tbsp melted butter
  • Zest from 1 lemon

For the ginger berry compote

  • 1/4 cup honey
  • 1 cm fresh ginger, peeled and grated
  • 2 cups berries 

For the chamomile cream

  • 1 cup cream
  • 2 chamomile tea bags
  • 1 tbsp honey


1. To make chamomile cream add 1/2 cup cream to a small saucepan and bring to a low boil, simmer for 1 minute and remove from the heat. Add tea bags, cover and steep for 5-10 minutes. Remove the teabag and place in the fridge to chill. Once cool, beat until stiff peaks form and stir in the honey. 

2. To make the pancakes. In a large bowl, combine flour, baking powder, cinnamon and salt. In a small bowl, whisk together the buttermilk, yoghurt, eggs, butter, vanilla and lemon zest. Pour in wet ingredients and mix until just combined. Cover the batter and let it rest for 10min.

3. To make the berry compote. Heat the honey and ginger in a small saucepan over a medium heat until simmering. Add berries and toss to combine. Take off the heat.

4. To finish the pancakes. Heat a large skillet over a medium heat, add butter and pour 1/4 cup pancake batter on the centre of the hot pan. Cook until bubbles form on the surface then flip to cook the other side for a minute or until golden. Repeat. 

5. Assemble with pancakes, topped with berries, chamomile cream and maple syrup.