Making pancakes for breakfast is very much a rare occurrence in my household. It’s not something I dislike, but I guess it comes down to the fact that they don’t fill me up. What I’ve done here is make use of some fresh riberries I picked from a tree behind one of the pubs in my neighbourhood. I’ve candied them much the same way as I did with some blood oranges last season, leaving enough syrup to pour over the cooked buttermilk pancakes.
As an additional and decadent accompaniment, I crisped up some prosciutto for a little salty contrast. And to moisten things up a little more, I mixed up some mascarpone and maple syrup, because it completes the picture. If you don’t have riberries at your disposal, go with blueberries or even cherries.
Place the sugar and water into a medium skillet over low heat. Stir until the sugar dissolves, then tumble in the riberries. Simmer for 10-15 minutes, stirring occasionally, until the liquid has reduced and becomes syrupy. Set aside.
Combine both ingredients and refrigerate until needed.
Combine the dry ingredients in a mixing bowl. Whisk the ingredients to aerate them. Combine the wet ingredients in another bowl, then add to the dry. Stir until just combined.
Heat a large pan over low-medium heat. Oil or butter the pan and, using a ¼ cup measure, pour the batter into the pan. When bubbles start to form at the edges, flip over and cook on the other side for about 10 seconds more. Remove pancakes and place onto a plate. Continue cooking until all of the batter is used.
Place he slices of prosciutto onto a paper towel in the microwave. Zap for 25 seconds on one side, then another 25 seconds on the other. The result needs to be firm and light brown in colour. It will crisp up as it cools.
To serve, pile the pancakes on plates, top with the candied riberries and syrup, then crumble over the prosciutto chips. Dollop some maple mascarpone on the side.