Raspberry buttermilk pancakes with Chambord syrup


Cooking instructions

  1. Start by washing the raspberries before adding them to a saucepan over a low heat along with the caster sugar.
  2. Strain out any liquid and remove any seeds from your mix. 
  3. Reduce until the mix has a thick syrup consistency and add the Chambord.
  4. Place the buttermilk pancake mix in to a non stick pan
  5. Place 3/4 fresh raspberries inside each pancake and cook on a medium heat until small bubbles have formed on top of the mix, for around 5/6 minutes.
  6. Flip each pancake and cook for another 2 minutes.
  7. Serve with raspberry ripple ice cream and top with your Chambord syrup.


Try these delicious pancakes for yourself at Bread Street Kitchen or Heddon Street Kitchen this Pancake Day, 13 February.