Apple & cranberry pancakes with cinnamon butter & syrup
- Preparation and cooking time
- Makes 15
These spiced, American-style pancakes make a deliciously decadent yet easy to make brunch
For the cinnamon butter
- STEP 1
To make the cinnamon butter, mix all the ingredients together, wrap in cling film, shape into a log and chill. You can make this up to 3 days ahead.
- STEP 2
Mix the flour, bicarb and a pinch of salt in a bowl. Make a well in the centre, then gradually whisk in the eggs, followed by the buttermilk, milk and melted butter. Once the mixture is smooth, stir in the grated apples and cranberries.
- STEP 3
Melt a little more butter in a non-stick pan or wipe with sunflower oil. When hot, add 1-3 small ladles of batter to the pan to make 1-3 small pancakes (depending on the size of your pan). Cook for 2-3 mins until bubbles appear and the underneaths are set and golden. Flip and cook for a few mins more. Transfer pancakes to a plate, cover with baking parchment and keep warm in a low oven. Cook the remaining pancakes.
- STEP 4
To serve, stack pancakes on plates, top with a good knob of cinnamon butter and drizzle with maple syrup.