- 140g self-raising flour
- 1 tsp ground cinnamon
A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…
- 3 tbsp muscovado sugar or brown sugar
- 1 large egg
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 300ml milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 1 tsp vanilla extract
- 2 tbsp melted butter, plus extra for frying
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- ½ quantity apple, pear & cherry compote, to serve (see 'Goes well with')
Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…
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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.