Cinnamon pancakes with compote & maple syrup

• self-raising flour↗140g g
• ground cinnamon↗1 tsp tsp
• muscovado sugar↗3 tbsp tbsp

  or brown sugar

• large egg↗1
• milk↗300ml ml
• vanilla extract↗1 tsp tsp
• melted butter2 tbsp tbsp

  plus extra for frying

• ½ quantity apple

  pear & cherry compote, to serve (see 'Goes well with')

Step-by-step instructions

1. 1

   First make the Apple, pear & cherry compote (see 'Goes well with'). You'll need half the compote for this recipe.

2. 2

   In a large bowl, whisk together the flour, cinnamon, sugar and ½ tsp salt. In a jug, whisk the egg, milk, vanilla and melted butter. Make a well in the dry ingredients and pour in the milk mixture gradually, whisking as you go to make a smooth batter. Ideally, let the mixture stand for 1 hr (or even overnight, covered in the fridge), although you can cook with it straight away.

3. 3

   Heat a non-stick frying pan over a medium-high heat. Melt a knob of butter, then drop in tbsps of the mixture to make pancakes about 10cm across. Cook for 2-3 mins until bubbles appear on the surface, then flip over and cook for 1 min more. Keep each batch warm while you use up the rest of the batter. Stack up the pancakes and serve with hot or cold compote, maple syrup and yogurt.