Jodie Turner-Smith and Joshua Jackson invite you to breakfast

A woman's cutout head on a pink background.

The Queen & Slim actor shares her secret to domestic bliss in isolation: buckwheat pancakes and blueberry compote (and husband Joshua Jackson agrees)

Many of us are spending our newly abundant spare time getting creative in the kitchen, and Queen & Slim star Jodie Turner-Smith is no different. As the household chores are taken care of by her husband, Joshua Jackson, she demonstrates her recipe for fluffy buckwheat pancakes and blueberry compote – with Jamie xx as her background soundtrack. 

The actor and model, who is pregnant with the couple’s first child, says cooking is helping her relax amid a global pandemic. And, judging by Jackson’s reaction, it’s a recipe we should all be adding to our own self-care routines. 

Ingredients
300g/ 2 cups blueberries
15ml/1 tbsp honey 
Splash of vanilla extract 
80g/ 2/3 cup buckwheat pancake mix 
Ground cinnamon, to taste
Ground nutmeg, to taste
30g/ 2 tbsp butter, melted 
155ml/ 2/3 cup coconut milk
1 egg
Oil or butter for cooking
Honey or maple syrup to drizzle

Method
1. For the compote, add the blueberries to a pan with the honey and vanilla extract, stir and leave to cook over a medium heat for 15 minutes. Stir occasionally while you prepare the pancakes. 
2. For the pancakes, combine the pancake mix, cinnamon and nutmeg in a bowl (Turner-Smith uses Arrowhead Mills’ organic mix). 
3. In a separate bowl, add the melted butter (Turner-Smith uses a vegan butter) to the coconut milk. Whisk the egg well and add to the butter and coconut milk mixture. Slowly add your wet mixture to the dry pancake mix, keep it moving with the whisk. When your mixture is smooth, set a frying pan over a medium heat with a little oil or butter. When hot, drop 10cm/ 4in discs into the pan, flipping once the underside turns golden brown. 
4. Stack them up, drizzle with honey or maple syrup, then finish with a generous spoonful of compote. 
 
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