Three Sisters Bake’s mantra is fresh, colourful, local food bursting with flavour. Their modern take on the country tearoom offers hearty dishes alongside a cavalcade of delightful cakes and sweet treats. With Pancake Day approaching we asked Gillian, Nichola and Linsey Reith to share their perfect recipe.
You can find their full Pancake Day menu for their cafes at Killearn and Quarriers Village here
The pancake stack must be the dictionary definition of decadant breakfast-ing. Eating sweet treats first thing in the morning? Surely life doesn’t get much more exciting than a Sunday brunch of towering pancakes drizzled with whatever takes your fancy. I’ve chosen my favourite topping, blueberry compote. – Gillian
1 punnet of blueberries
3 tbsp sugar
1 tbsp water
200g plain flour
1.5 tsp baking powder
½ tsp salt
50g caster sugar
2 eggs, lightly beaten
3 tbsp melted butter, plus extra for cooking
1. Firstly make the blueberry compote – place the ingredients in a pan over a very low heat and simmer for 3 minutes. Set aside and allow to cool a little.
2. To make the pancakes – sift flour, baking powder, salt and sugar into a bowl.
3. In a separate bowl whisk the milk and egg together then whisk in the melted butter.
4. Pour the wet ingredients into the dry and whisk together using an electric hand mixer.
5. Heat a non stick frying pan over a medium heat and add a knob of butter.
6. Once melted add a small ladle of the batter. Once you start to see bubbles on the top of the pancake, flip it over and cook the other side until golden brown.
7. Repeat until all the batter is used up.
8. Serve the pancakes in a stack drizzled with compote.