Cinnamon Pancakes with Blueberry Compote
Perfect for a relaxed breakfast at home, Cinnamon Pancakes with Blueberry Compote from the Quick After-Work Cookbook.
Ingredients
FOR THE BLUEBERRY SAUCE
Frozen blueberries 350g pack
Cornflour 1 tsp
Caster sugar 25g (1oz) or to taste
Orange juice 2 tbsp
•
FOR THE PANCAKES
Plain flour 110g (4oz)
Ground cinnamon ¼ tsp
Egg 1 medium
Milk 300ml (½ pint)
Sunflower oil 1 tbsp
•
Vanilla ice cream to serve
Instructions
1
Tip the blueberries into a pan and stir in all the remaining sauce ingredients. Heat gently for about 3 minutes, stirring occasionally, until the juices have thickened.
2
To make the pancakes, sift the flour and cinnamon into a bowl. Make a well in the centre, add the egg and gradually whisk into the flour, then whisk in the milk.
3
Wipe a small non-stick frying pan with oil on a piece of kitchen paper, and heat over a medium to high heat. Add a ladle of batter, swirl around the pan and cook until just set, then carefully turn – or toss if you’re brave! – and cook the other side.
4
Tip out onto a warmed plate and keep warm. Use the remaining batter to make a total of six pancakes.
Serve the pancakes with the hot blueberry compote and ice cream.
Serve the pancakes with the hot blueberry compote and ice cream.
Categories:Afternoon TeaBreakfast & BrunchFestivePancake DayPuddings & DessertsQuick After Work CookbookQuick RecipesStarters & SnacksVegetarian
Emily Davenport