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Cinnamon Pancakes with Blueberry Compote
Emily Davenport
3 servings
10 minutes
306
British
Pudding, Breakfast, Snacks
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
Directions
- 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
- 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
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
- 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