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Cinnamon Pancakes with Compote and Maple Syrup

These pancakes are a delicious platform for the Apple, Pear, and Cherry Compote that sits atop them, and since the batter and compote can both be put together ahead of time, it’s just a matter of a quick turn in the fry pan and breakfast is on the table, just like that. These are a special treat, but you needn’t wait for the weekend to enjoy them!

Cinnamon Pancakes with Compote and Maple Syrup

5 oz. self-rising flour (1 cup plus 2 tbs.)
1 tsp. ground cinnamon
3 tbs. muscovado or brown sugar
½ tsp. salt
1 large egg
8 fl. oz. milk
1 tsp. vanilla extract
2 tbs. melted butter, plus extra for frying
Apple, Pear, and Cherry Compote, plus maple syrup and yogurt, to serve

In a large bowl, whisk together the flour, cinnamon, sugar, and salt. In a jug, whisk the egg, milk, vanilla, and melted butter. Make a well in the dry ingredients and pour in the milk mixture gradually, whisking as you go to make a smooth batter. Ideally, let the mixture stand for 1 hour (or even overnight, covered in the fridge), although you can cook with it straight away.

Heat a non-stick frying pan over a medium-high heat. Melt a knob of butter, then drop in batter to make pancakes about 4 inches across. Cook for 2-3 minutes until bubbles appear on the surface, then flip over and cook for 1 minute more. Keep each batch warm while you use up the rest of the batter. Stack up the pancakes and serve with warmed compote, maple syrup, and yogurt.

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