An elevated twist on a classic breakfast favourite, these fluffy pancakes are perfect for brunch, desert or a sweet Monday morning pick-me-up. Harrods demonstration Chef Maisie (@_hungrymoo) shows you how to create this easy summertime recipe, transforming a childhood treat into something a little more sophisticated but no less indulgent. Serve them stacked high with crunchy pistachio brittle and tangy rhubarb compote, topped with a generous dollop of whipped cream. Oh, and for the perfect flip every time? Discover our range of non-toxic, non-stick pans.

Method:

Firstly, make the brittle. Add the sugar and water to a pan with a pinch of sea salt, pop onto a medium heat and stir until the sugar has dissolved. Once dissolved, turn up to a medium high heat and do not touch. The sugar will turn to caramel. You can give an occasional swirl to mix the light and dark caramel together, but do not stir.
Whilst the sugar is caramelising, pop the pistachios onto a metal tray lined with greaseproof paper.
Once the caramel is made, pour over the pistachios and leave to cool.
Next, mix the pancake ingredients together. You can add more milk or flour depending on how thick you like your mixture. Set to one side.
To make the rhubarb compote, add all of the ingredients to a small or medium pan, pop on medium heat and leave to reduce. You know it’s done when all of the rhubarb has broken down and you’re left with a thick compote. Put to one side.
To make the pancakes, put a frying pan on a medium heat with some butter, pour 2 tbsp of mixture as a rough guide per pancake. They should be about the size of your palm. Once golden brown on one side, flip and cook the other side.
Serve pancakes as a stack, topped with the compote, some freshly whipped cream, and chopped up pieces of the brittle you made earlier.