Skip to content

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.

No comments yet

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: