Cinnamon pancakes with compote & maple syrup
By Good Food
American-style pancakes make a special weekend breakfast. You can even make the batter the night before
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Prep:10 mins
Cook:25 mins
Plus 50 mins for the compote - Serves 6
- Easy
Nutrition per serving
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kcal 222
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fat 11g
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saturates 6g
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carbs 29g
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sugars 1g
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fibre 1g
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protein 5g
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salt 0.47g
Ingredients
- 140g self-raising flour
- 1 tsp ground cinnamon
- 3 tbsp muscovado sugar or brown sugar
- 1 large egg
- 300ml milk
- 1 tsp vanilla extract
- 2 tbsp melted butter, plus extra for frying
- ½ quantity apple, pear & cherry compote, to serve (see 'Goes well with')
Method
First make the Apple, pear & cherry compote (see 'Goes well with'). You'll need half the compote for this recipe.
In a large bowl, whisk together the flour, cinnamon, sugar and ½ tsp 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 hr (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 tbsps of the mixture to make pancakes about 10cm across. Cook for 2-3 mins until bubbles appear on the surface, then flip over and cook for 1 min more. Keep each batch warm while you use up the rest of the batter. Stack up the pancakes and serve with hot or cold compote, maple syrup and yogurt.
