BUTTERMILK PANCAKES WITH RASPBERRY PARFAIT & MAPLE ROASTED SEEDS
Fluffy buttermilk pancakes layered with raspberry parfait and maple-roasted seeds created exclusively for us by Sarah Hemsley of @aslowgathering.
This is the perfect recipe for our 316 Series Frying Pan which is reassuringly free from non-stick coatings. Each frying pan features a tri-ply construction: Two layers of high-grade stainless steel that encapsulate an aluminium core from base to rim, ensuring rapid, even heat distribution.
These buttermilk pancakes create a fresh, comforting dish to enjoy year-round, perfect for Pancake Day brunch or any seasonal breakfast at home together.
SERVES:
4 (makes 8 small pancakes)
PREPARATION:
15-20 minutes + 30 minutes resting
COOKING TIME:
30-45 minutes
INGREDIENTS
For the pancakes
250g self-raising flour
1 tsp baking powder
½ tsp bicarbonate of soda
1 tsp vanilla extract
250ml buttermilk1
50ml whole or semi skimmed milk
2 large eggs
50g butter, melted, plus extra for frying
For the raspberry parfait
300g fresh or frozen raspberries
1 tbsp maple syrup
Zest of ½ lemon
1 tbsp lemon juice
250g natural Greek yoghurt
100g cream cheese
For the maple roasted seeds
150g mixed seeds
30ml maple syrup
10ml olive oil
1 tsp ground cinnamon
Pinch of sea salt (optional)
To serve
Fresh raspberries
Maple syrup
METHOD
First make the batter.
Mix the flour, baking powder, and bicarbonate of soda in a large bowl. In another bowl, lightly beat the eggs together then whisk in the buttermilk, milk, butter, and vanilla extract.
Make a well in the centre of the flour then add the wet ingredients. Whisk together until the flour and liquid is combined but take care not to over whisk. A thick lumpy mixture with a dropping consistency, like cake batter, is the desired consistency. If the batter is too thick, then add a little more of regular milk until the right consistency.
Now cover the bowl and place the batter in the fridge or a cool corner and leave to rest for 30 minutes.
While the batter is resting make the accompaniments2.
Preheat the oven to 180ºC. Line a baking tray with greaseproof paper.
In a small bowl or jug, whisk together the oil, maple syrup, and cinnamon. In a small bowl pour the maple syrup mixture over the seeds and mix well. Tip the seeds over the greaseproof paper, spread out as thinly as possible. Sprinkle over the salt if using.
Place in the oven and bake for 10-15 minutes. The seeds should have turned a golden-brown colour. Remove from the oven and allow to cool. Once cool the mix should have hardened and be crunchy to eat. Use the back of a wooden spoon to break any clumps up and place the seeds into an airtight container until needed.
To make the raspberry parfait, tip the raspberries into a saucepan and stir in the lemon zest and juice and the maple syrup. Bring to a medium heat and keep stirring while the raspberries break down and simmer until they become a runny jam. The raspberry jam will thicken more when cooled.
Leave the jam to cool.
Whisk together the yoghurt and cream cheese. When the raspberry jam has completely cooled, it can be stirred into the yoghurt mixture. Do this by adding a couple of spoonfuls of the jam, gently folding through the yoghurt to create a raspberry ripple effect. You may not need all the jam for this so put the rest aside in a small bowl or use another day.
When the batter has rested, make the pancakes.
Preheat the frying pan according to manufacturer's guidelines. Ideally a medium heat. When the pan has reached the right temperature, add a small knob of butter. Use a piece of kitchen roll or a pastry brush to quickly swipe the melted butter around the pan and mop up any excess.
A good tip is to place a baking tray in a very low oven and place the pancakes on the tray to keep warm until ready to eat.
To make the pancakes, use a ladle or small cup to keep consistency with sizes. Dollop a ladleful into the centre of the hot pan, swirling gently to create a round shape. Cook on one side for 1-2 minutes. Holes or air bubbles should appear on the top when it's time to turn over the pancake. Use a spatula to flip over the pancake and cook the other side for 1-2 minutes. Remove from the pan and place on the warming baking tray in the oven. Continue with the rest of the batter until all the pancakes are made.
Serve the pancakes warm and top with a dollop of the raspberry parfait, place a few fresh raspberries on top, a sprinkle of the maple roasted seeds and a drizzle of maple syrup.
METHOD
First make the batter.
Mix the flour, baking powder, and bicarbonate of soda in a large bowl. In another bowl, lightly beat the eggs together then whisk in the buttermilk, milk, butter, and vanilla extract.
Make a well in the centre of the flour then add the wet ingredients. Whisk together until the flour and liquid is combined but take care not to over whisk. A thick lumpy mixture with a dropping consistency, like cake batter, is the desired consistency. If the batter is too thick, then add a little more of regular milk until the right consistency.
Now cover the bowl and place the batter in the fridge or a cool corner and leave to rest for 30 minutes.
While the batter is resting make the accompaniments2.
Preheat the oven to 180ºC. Line a baking tray with greaseproof paper.
In a small bowl or jug, whisk together the oil, maple syrup, and cinnamon. In a small bowl pour the maple syrup mixture over the seeds and mix well. Tip the seeds over the greaseproof paper, spread out as thinly as possible. Sprinkle over the salt if using.
Place in the oven and bake for 10-15 minutes. The seeds should have turned a golden-brown colour. Remove from the oven and allow to cool. Once cool the mix should have hardened and be crunchy to eat. Use the back of a wooden spoon to break any clumps up and place the seeds into an airtight container until needed.
To make the raspberry parfait, tip the raspberries into a saucepan and stir in the lemon zest and juice and the maple syrup. Bring to a medium heat and keep stirring while the raspberries break down and simmer until they become a runny jam. The raspberry jam will thicken more when cooled.
Leave the jam to cool.
Whisk together the yoghurt and cream cheese. When the raspberry jam has completely cooled, it can be stirred into the yoghurt mixture. Do this by adding a couple of spoonfuls of the jam, gently folding through the yoghurt to create a raspberry ripple effect. You may not need all the jam for this so put the rest aside in a small bowl or use another day.
When the batter has rested, make the pancakes.
Preheat the frying pan according to manufacturer's guidelines. Ideally a medium heat. When the pan has reached the right temperature, add a small knob of butter. Use a piece of kitchen roll or a pastry brush to quickly swipe the melted butter around the pan and mop up any excess.
A good tip is to place a baking tray in a very low oven and place the pancakes on the tray to keep warm until ready to eat.
To make the pancakes, use a ladle or small cup to keep consistency with sizes. Dollop a ladleful into the centre of the hot pan, swirling gently to create a round shape. Cook on one side for 1-2 minutes. Holes or air bubbles should appear on the top when it's time to turn over the pancake. Use a spatula to flip over the pancake and cook the other side for 1-2 minutes. Remove from the pan and place on the warming baking tray in the oven. Continue with the rest of the batter until all the pancakes are made.
Serve the pancakes warm and top with a dollop of the raspberry parfait, place a few fresh raspberries on top, a sprinkle of the maple roasted seeds and a drizzle of maple syrup.
COOK'S NOTES
Use a shop bought bag of mixed seeds or put your own combination together. Choose from seeds such as sesame, sunflower, pumpkin, flax, golden linseed, chia etc.
Substitute the raspberries for a different berry - blackberry, blueberry or strawberry would work well too. Strawberries will need to be hulled and chopped into smaller pieces first.
Pancakes freeze and reheat well. Allow to cool after frying. For just a few pancakes, layer with parchment paper in between the pancakes wrap well in a freezer bag. Alternatively, for larger quantities, arrange the pancakes in one layer on a baking tray and flash freeze in the freezer for about an hour, until frozen. Then place inside a freezer bag and label. Freeze for up to two months. To reheat, either place frozen pancakes directly into the toaster to warm and crisp up, or warm for a few minutes in the microwave or reheat in an oven at 180ºC for 10 minutes or until thoroughly warmed through to the middle.
Sarah Hemsley | A Slow Gathering 2026.
1 Instead of buttermilk you could use 250ml of kefir. Alternatively make your own buttermilk with 250ml milk (preferably whole milk) and add 1 tbsp of white vinegar, apple cider vinegar, or lemon juice. Stir through and allow to stand for 5-10 minutes or up to 30 minutes. The milk will then have thickened and be ready to use.
2 These can be made in advance. The seeds should keep for up to 1 week in an airtight container. The raspberry jam and yoghurt and cream cheese mixture will keep for a couple of days in sealed containers in the fridge although for best results, mix the two together for the parfait, just before use.