Name: Cinnamon pancakes with compote & maple syrup
Prep time: 10 min
Cook time: 25 min
Total time: 1 h 25 min
Yield: 6
Cuisine: American
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')

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Cinnamon pancakes with compote & maple syrup

Cinnamon pancakes with compote & maple syrup

Good Food team

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Serves 6

Easy

Prep: 10 mins

Cook: 25 mins

Plus 50 mins for the compote

A star rating of 4.8 out of 5.8 ratingsRate

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

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Apple, pear & cherry compote

A star rating of 5 out of 5.4 ratings

Ingredients

Nutrition

Units:

MetricUS

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')

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Nutrition: per serving

kcal222
fat11g
saturates6g
carbs29g
sugars1g
fibre1g
protein5g
salt0.47g

low

Method

step 1

First make the Apple, pear & cherry compote (see 'Goes well with'). You'll need half the compote for this recipe.
step 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.
step 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.

Recipe from Good Food magazine, March 2010

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A star rating of 4.8 out of 5.8 ratings

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