Hazelnut pancakes with blackberry compote and bay ice cream

Made for Jo Malone - pancake day


    80g Hazelnuts

    100g White spelt (or plane flour)

    2 Egg

    1 tsp sea salt

    230 ml Milk

    2 tbsp Butter, melted

    2 tbsp maple syrup

    1 tsp baking powder


    Bay ice cream

    350ml double cream

    200ml full fat milk

    8 bay leaves

    100g sugar

    1 vanilla pod, split in half

    2 eggs

    pinch sea salt


    Blackberry compote

    200g blackberries

    2 tbsp sugar

    juice 1 lemon

    1 glass white wine

    ½ vanilla bean 


1.     Make the ice cream. Place the cream and milk in a pan, add the bay and the vanilla seeds, bring to a simmer. Take off the heat and leave to infuse for an hour.

2.     Crack the eggs into a bowl and add the sugar, beat till light and fluffy. Sieve the cream mixture into the sugar, discard the bay. Add the pinch of salt then pour into ice cream machine and churn till ready.

3.     To make the pancakes- preheat the oven to 180. Place the hazelnuts in a roasting pan and place in the oven for 8-10 minutes. Take out and rub in a tea towel to remove the skins, and then blitz to a fine powder. Place in a mixing bowl and mix in the other ingredients.

4.     Get a pancake pan hot over a high heat, add a little oil (ground oil is good), place a tablespoon amount of mixture in, and repeat a few times to make up as many pancakes as you can fit in a pan. Add a little butter (optional) to sizzle around the pancakes, lower the heat, and flip once the bubbles have come to the surface

5.     Make the compote – put all the ingredients into a small pan and simmer for 5 minutes. Take off the heat and save till needed.