Gingerbread Pancakes with Warm Berry Compote

These pancakes are rich with festive spice and sweetened with dark brown sugar and treacle. A welcome addition to your Christmas morning spread!

1. For the berry compote, add all the ingredients into a pan over a medium and gently warm through until the berries are defrosted and juicy. Allow to bubble until the juice has thickened but not turned to jam (about 3-4 minutes). Set aside to cool whilst you make the pancakes.
2. Melt the butter, sugar and treacle together in a small pan over a medium heat. In a large bowl, sift in the flour with the cream of tartar, bicarbonate of soda, spices and a good pinch of salt. Make a well in the centre and pour in the melted butter mixture.
3. Crack the eggs into the well then whisk gently, incorporating a little flour at a time to avoid lumps. Gradually add the milk as you stir until you have a smooth thick batter.
4. Lightly grease a heavy based frying pan and place on a medium heat. Dollop a few spoonfuls of the mixture onto the pan, cook until bubbles appear on the surface then flip and watch them puff up. Cook for a minute more then transfer to a warmed plate whilst you cook the rest.
5. Serve the pancakes with the compote spooned over. You can add a dollop of yoghurt, creme fraiche or a drizzle of maple syrup, for extra luxury.

Makes 16 pancakes:

30g unsalted butter, plus extra, melted, for serving

3 tbsp light muscovado sugar

1 tbsp black treacle

250g plain flour

2 tsp cream of tatar

1 tsp bicarbonate of soda

2 tsp ground ginger

2 tsp ground cinnamon

½ tsp allspice

Pinch of sea salt

2 large free range eggs

200ml whole milk

Neutral oil, to grease

Yoghurt or creme fraiche and maple syrup, to serve (optional)

For the berry compote:

400g Frozen berries (eg strawberries, raspberries, blackberries, blueberries)

100g caster sugar

2 tsp vanilla bean paste

Finely grated zest and juice of a clementine