Cinnamon pancakes with compote & maple syrup

You can never have too many side dish recipes, so give Cinnamon pancakes with compote & maple syrup a try. Watching your figure? This lacto ovo vegetarian recipe has 165 calories, 6g of protein, and 3g of fat per serving. This recipe serves 6 and costs 33 cents per serving. This recipe is liked by 274 foodies and cooks. If you have self-raising flour, milk, ground cinnamon, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour and 25 minutes. It is brought to you by BBC Good Food. Overall, this recipe earns a rather bad spoonacular score of 26%. Similar recipes are Souffled Apple Pancakes With Cinnamon Maple Syrup, Banana Bread Pancakes With Cinnamon Maple Syrup, and Cinnamon Applesauce Oatmeal Pancakes with Salted Peanut Butter Maple Syrup.

Servings: 6

Preparation duration: 10 minutes

Cooking duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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 theflour, cinnamon, sugar and ½ tsp salt.In a jug, whisk the egg, milk, vanilla andmelted butter. Make a well in the dryingredients and pour in the milk mixturegradually, whisking as you go to makea smooth batter. Ideally, let the mixturestand for 1 hr (or even overnight, coveredin the fridge), although you can cookwith it straight away.Heat a non-stick frying pan over amedium-high heat. Melt a knob of butter,then drop in tbsps of the mixture to makepancakes about 10cm across. Cook for2-3 mins until bubbles appear on thesurface, then flip over and cook for 1 minmore. Keep each batch warm while youuse up the rest of the batter. Stack upthe pancakes and serve with hot or coldcompote, maple syrup and yogurt.

 

Step by step:

1. 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 theflour, cinnamon, sugar and ½ tsp salt.In a jug, whisk the egg, milk, vanilla andmelted butter. Make a well in the dryingredients and pour in the milk mixturegradually, whisking as you go to makea smooth batter. Ideally, let the mixturestand for 1 hr (or even overnight, coveredin the fridge), although you can cookwith it straight away.

2. Heat a non-stick frying pan over amedium-high heat. Melt a knob of butter,then drop in tbsps of the mixture to makepancakes about 10cm across. Cook for2-3 mins until bubbles appear on thesurface, then flip over and cook for 1 minmore. Keep each batch warm while youuse up the rest of the batter. Stack upthe pancakes and serve with hot or coldcompote, maple syrup and yogurt.

Nutrition Information:

covered percent of daily need