• 150 g (5 oz) blackberries
  • 1 tablespoon lemon juice
  • 3 tablespoons caster sugar
  • 6 small ready-made pancakes or Scotch pancakes
  • maple syrup, to serve

Place the blackberries, lemon juice and sugar in a small saucepan. Cook over a medium heat for 4–5 minutes, stirring occasionally, until softened. Allow to cool slightly.

Meanwhile, preheat a griddle pan and cook the pancakes for 1 minute on each side until heated through.

Divide the pancakes between 2 serving plates and pour over the blackberry compôte. Drizzle with a little maple syrup and serve immediately.

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