Aqua Shard's recipe for buttermilk pancakes with clotted cream ice cream

Name: Aqua Shard's recipe for buttermilk pancakes with clotted cream ice cream
Prep time: 10 min
Total time: 20 min
Yield: Makes 6
Ingredients: 150g self-raising flour75ml milk50g buttermilk2 free range eggs60g caster sugar1/4 tbsp mixed spice1/2 knob of butterFor the clotted cream ice cream150g milk100g double cream100g clotted cream75g free range egg yolks75g sugar20g staboline (inverted sugar)15g dextrose2g stabiliserFor the blueberry compote40g caster sugar2tbsp London honey1 punnet blueberriesJuice of one lemon

Pancakes! Has there ever been anything else as simple that tastes as good? Load 'em up with anything you fancy, but this year, we're hankering after clotted cream ice cream and blueberry compote à la Aqua Shard

Published: Thursday 11th February 2016

Dessert

Makes 6

Preparation time 10 mins

Cooking time 10 mins

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.

Ingredients

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

Method

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.

aquashard.co.uk