Are you hungry tonight: Buttermilk pancakes with blueberry and camomile compote 

I love blueberries and the camomile gives a nice floral touch. These are also the most calming pancakes you’ll ever have because camomile is known for its soothing qualities. Perfect for a relaxed Sunday morning – whack on a bit of classical music and eat these in your dressing gown. The compote takes a bit of time, but it’s totally worth it.

MAKES 6

50g butter, plus extra for frying

150g plain flour

2 tsp baking powder

30g icing sugar

pinch of salt

300ml buttermilk

2 medium eggs

small handful of dried camomile flowers (optional)

FOR THE COMPOTE

4 camomile tea bags

250g fresh blueberries

1 tbsp honey

• First, make the compote. Boil the kettle and measure out 400ml boiling water. Steep the camomile tea bags for 10 minutes, then squeeze them dry. Add the camomile water to a medium saucepan along with the blueberries and honey. Cook for about 20 minutes until reduced, syrupy and almost jam-like.
• While the compote is reducing, make the pancakes. Melt the butter. Mix all the dry ingredients in a large bowl. Whisk the buttermilk and eggs together in a jug and, while whisking, slowly pour the mixture into the dry ingredients, followed by the melted butter.
• Melt a little butter in a large nonstick frying pan over a medium heat. One small ladleful at a time, pour in the pancake batter – you should be able to make two pancakes at once. Cook for 2-3 minutes on each side or until bubbles start to form in the mixture. I always find that the first pancake in the pan is generally a bit of an ugly one! Continue until you have used up all the mixture. You should be able to make about six pancakes from the batter.
• Serve the pancakes on two plates, pouring the warm compote over the top. Decorate with a few flecks of camomile flowers, if using.