Fluffy cinnamon pancakes with fresh mandarin and apricot halves, delicious homemade compote and mint leaves. The perfect pancake stack.
Serves 2
Ingredients
Cinnamon Pancakes
270g plain flour
1 tsp baking powder
4 tbsp caster sugar
280ml milk
1 tbsp cinnamon
2 large eggs
Mandarin & Apricot Compote
240g mandarin halves
240g apricot halves
4 tbsp maple syrup
2 tbsp of mandarin juice
2 tbsp of apricot juice
2 tbsp caster sugar
3 tbsp water
To serve
1 tbsp mascarpone
1 tsp cinnamon to dust
Mint leaves
Mandarin & apricots to serve
Method
- Add the flour, baking powder, caster sugar and cinnamon into a bowl
- Add the eggs and slowly pour the milk into the flour mixture and whisk until you have a smooth batter
- Heat a frying pan over a medium heat and add a knob of butter
- Once it's melted, add a ladle of pancake batter into the frying pan
- The top of the pancake should start to bubble when it is ready to flip
- Cook the other side of the pancake until it is golden brown
- Repeat until all the batter is used up and you have a stack of pancakes
- For the mandarin and apricot compote, add the mandarin and apricot halves into a shallow casserole on a medium heat and bring to the boil for 3-5 minutes until the fruit softens
- Once the fruit has softened, add in the maple syrup, caster sugar and fruit juice and cook for a future 3-4 minutes
- To assemble the pancakes, stack them up and add a spoonful of mascarpone on top along with the mandarin and apricot compote, mandarin and apricot halves, a dusting of cinnamon and mint leaves
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