Cinnamon Pancakes with Compote and Maple Syrup

4.75 (8)
⏱ 85 mins 🍽 Serves 6 🌶 american ✅ Easy 🏷 Breakfast

These American-style cinnamon pancakes are perfect for a weekend treat. The batter, which can be made ahead of time, is cooked into fluffy rounds and served with a warm apple, pear and cherry compote, maple syrup and yogurt. This recipe serves six and takes about 85 minutes to prepare and cook.

Cinnamon Pancakes with Compote and Maple Syrup

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
  • 1/2 quantity apple pear & cherry compote, to serve (see 'Goes well with')

Method

  1. Prepare the Apple, pear & cherry compote as directed in the linked recipe. You will require half of the finished compote for serving.
  2. Combine the self-raising flour, cinnamon, sugar and ½ tsp salt in a large mixing bowl. In a separate jug, whisk the egg with the milk, vanilla extract and melted butter. Create a well in the dry ingredients and slowly pour in the wet mixture, whisking continuously until you have a smooth batter. For best results, allow the batter to rest for 1 hr, or cover and refrigerate it overnight, though you can use it immediately.
  3. Place a non-stick frying pan on the heat. Add a small amount of butter. Spoon tablespoons of the batter into the pan to form pancakes roughly 10cm in diameter. Cook each pancake for 2-3 mins until bubbles form on top, then turn it over and cook for 1 min more. Keep the cooked pancakes warm while you finish the remaining batter. Serve the pancakes stacked with the compote, maple syrup and yogurt.

Nutrition (per serving)

Calories222 kcal
Fat11 g
Saturates6 g
Carbs29 g
Sugars1 g
Fibre1 g
Protein5 g
Sodium188 mg

Recipe details

Skill levelEasy
CategoryBreakfast
Cuisineamerican