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.