Cinnamon pancakes with compote & maple syrup

Cinnamon pancakes with compote & maple syrup

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(7 ratings)

Prep: 10 mins Cook: 25 mins Plus 50 mins for the compote

Easy

Serves 6
American-style pancakes make a special weekend breakfast. You can even make the batter the night before

Nutrition and extra info

Nutrition: per serving

  • kcal222
  • fat11g
  • saturates6g
  • carbs29g
  • sugars1g
  • fibre1g
  • protein5g
  • salt0.47g
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Ingredients

  • 140g self-raising flour
  • 1 tsp ground cinnamon

    Cinnamon

    sin-ah-mun

    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

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 300ml milk

    Milk

    mill-k

    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

    butt-err

    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')

    Apple

    ap-pel

    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

Method

  1. First make the Apple, pear & cherry compote (see 'Goes well with'). 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.

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Comments (9)

franette's picture
5

These are delicious for a quick weekend breakfast. They work every time, and can be easily adapted by adding blueberries or sultanas. I do add less milk (200ml) as they're a little thin otherwise.

martinacoogan's picture

Too liquid to be american pancakes like the picture more like crepes

niamh_may's picture
4

Though I have yet to make the pancakes with the compote, the batter alone is delicious.

blackbramble's picture
5

We have them every Sunday morning!

lisajo29's picture
5

Forgot to rate them!

lisajo29's picture
5

I agree with all the other comments, this is the best pancake mix recipe. I cooked mine on a tefal 20cm non stick pan at roughly 1/2cm thick and they were the best pancakes I ever made. I only got 3 portion sizes out of them (as I was using a bigger pan) but the size was more than enough for 1 person to have at each sitting. Definitely a firm family favourite.

rednata's picture
5

Best pancake batter recipe ever. It's a new favourite.
I've put sultanas in half of the batter and it was perfect! loved it!

tupurc's picture
4

Even without the compote, the recipe for the pancake batter is ace! Makes perfect pancakes, this will definitely be the only pancake recipe I follow henceforth. Goes well with fresh cream, fruits, honey or even ice cream!

kimmy173's picture
5

I didn't make the compote to go with them, but the recipe for the actual pancakes is amazing! I've made them many times and everyone is always satisfied. Wonderful taste and will continue to make them

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