“I love making pancakes with my daughters Violette and Josephine. They really enjoy getting involved and it’s heart-warming to see the happiness that these little sweet treats bring to their faces.”

INGREDIENTS: 

Serves 6 

300g self-raising flour

60g sugar

1 tbsp baking powder

tsp bicarbonate of soda

tsp salt

2 eggs

150ml milk

300ml buttermilk

1 tsp vanilla extract

tsp almond essence

60g unsalted butter, melted

100g blueberries

METHOD:

Preheat the oven to 160°C/Gas 3. Sift all the dry ingredients together in one bowl. Whisk the eggs, milk, buttermilk, vanilla extract and almond essence together in another bowl, then add them to the dry ingredients. Whisk until smooth, then add the melted butter and continue to whisk until thoroughly mixed in. Carefully fold in the blueberries.

Grease a non-stick pan with non-stick spray or brush with vegetable oil. Drop in large spoonfuls of the batter and cook in the oven for about 8 minutes until golden in colour. You can also cook these pancakes on top of the stove but they cook more evenly in the oven.

Tom Aikens is a chef and founder of Muse in Belgravia