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Cinnamon Pancakes with Blueberry Compote

Cinnamon Pancakes with Blueberry Compote

Perfect for a relaxed breakfast at home, Cinnamon Pancakes with Blueberry Compote from the Quick After-Work Cookbook.

Cinnamon Pancakes with Blueberry Compote

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.

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