Cinnamon Pancakes With Compote & Maple Syrup

American-style pancakes make a special weekend breakfast. You can even make the batter the night before

• Cooking Time Prep 10 mins
  Cook 25 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  222

• Protein

  5g

• Carbs

  29g

• Fat

  11g

• Saturates

  6g

• Fibre

  1g

• Sugar

  1g

• 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')

Directions

1. First make the Apple, pear & cherry compote . You'll need half the compote for this recipe.
2. 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.
3. 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.

Categories: Courses, Events, Everyday