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Pancake waffles with ice cream and pomegranate

Name: Pancake waffles with ice cream and pomegranate
Prep time: 8 min
Cook time: 7 min
Total time: 15 min
Yield: Makes 4 pancakes
Cuisine: American recipes
Ingredients: 75g plain flour; 75g rye flour; 1 tsp bicarbonate of soda; A pinch of salt; 30g caster sugar; 1 large free-range egg; 284ml buttermilk; Large knob of butter; 1 scoop of your favourite ice cream; Handful of pomegranate seeds; Grating of dark chocolate

Published: 8 Feb 18
Updated: 18 Mar 24

These thick, waffle-like pancakes are made with buttermilk for an extra fluffy texture. Top with your favourite ice cream (we recommend pistachio) and pomegranate seeds for a gorgeous brunch or dessert. Time to up your game this Pancake Day.

Or, go for a stack of pancakes filled with caramelised banana and drizzled with homemade Nutella sauce.

Easy
January 2018

Test kitchen approved

Makes 4 pancakes
Hands-on time 15 min

Or, go for a stack of pancakes filled with caramelised banana and drizzled with homemade Nutella sauce.

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Ingredients

75g plain flour
75g rye flour
1 tsp bicarbonate of soda
A pinch of salt
30g caster sugar
1 large free-range egg
284ml buttermilk
Large knob of butter
1 scoop of your favourite ice cream
Handful of pomegranate seeds
Grating of dark chocolate

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Method

In a large bowl, mix the plain flour, rye flour, bicarbonate of soda, salt and caster sugar.
In a small bowl, whisk the egg with buttermilk. Pour the egg mixture into the flour and beat with a spoon into a smooth, thick batter.
Melt a large knob of butter in a frying pan over a medium heat. Spoon equal amounts of the batter into the pan in 4 separate mounds to make 4 pancakes. Cook gently for 2-3 minutes until golden underneath, then flip and cook for a few minutes more until cooked through. Serve with a scoop of your favourite ice cream (we used pistachio), a handful of pomegranate seeds and a grating of dark chocolate.