Cooking with Grind: Grind Pancakes with Blueberries

The weeks are getting longer, and we're missing serving the food just as much as you miss eating it.

We were saving this one but it's time to pull out *the big guns*, our fluffy Grind American Style pancakes with Chantilly cream and Blueberry.

Check our Instagram highlights to watch our Social Media Manager, Jaz, make them at home.

Grind American Style pancakes

Ingredients:

Blueberry Compote:
20g - Caster sugar
10g - Lemon juice
100g - Blueberries frozen
50g - Blueberries fresh

Chantilly Cream:
433g - Double cream
3g - Icing sugar
1g - Vanilla

Pancake Mix (Batch):
360g - Plain flour                                                      
27g - Baking powder                                              
5g - Salt                                                                  
133g - Caster sugar                                      
146g - Buttermilk                                                                
110g - Whole eggs                                                    
83g - Melted butter                                                
333g - Whole milk

How to make them:

Blueberry Compote
- Combine sugar, frozen blueberries & lemon juice into a pot and bring to a boil.
- Once boiling, take them off the heat and add fresh blueberries.
- Leave to cool, once chilled store refrigerated until needed as a garnish.

Chantilly Cream
- Whip the double cream, icing sugar and vanilla until you can create stiff peaks of cream with the whisk.

Pancake Stack
- Sieve the first set of ingredients together.
- Whisk all the wet ingredients ensuring there are a few small lumps in the mix.
- Use a 4oz ladle and pour the mix into a large pan 3 times making 3 individual pancakes.
- Place the mix in a small egg pan and sear, place the pan in the oven and bake for 2 minutes (If you don't have this, just add your pan to the oven individually to bake).
- Finish off with powdered sugar, chantilly cream, and blueberry compote.