Cinnamon pancakes with compote & maple syrup

Vegetarian
Health score
1%
Cinnamon pancakes with compote & maple syrup
85 min.
6
168kcal

Suggestions


Start your morning off right with these delightful cinnamon pancakes, a perfect combination of fluffy texture and warm spices that will awaken your senses. Designed for both brunch gatherings and cozy breakfasts, these pancakes are not only scrumptious but also vegetarian, making them suitable for all dietary preferences.

With a hint of muscovado sugar and the comforting flavor of cinnamon, each bite is a heavenly indulgence. Pair them with a luscious homemade apple, pear, and cherry compote to elevate your dining experience, creating a beautiful balance of flavors. Drizzled with rich maple syrup and possibly a dollop of yogurt, these pancakes are sure to bring smiles to your table.

Whether you're enjoying a sunny weekend morning or a leisurely weekday brunch, this recipe is simple to follow and can be prepped ahead of time. Letting the batter rest enhances the pancake's texture, making them even more delightful. The addition of compote not only adds vibrant color but also infuses every bite with a lovely fruity essence. Gather your loved ones and treat them to this deliciously comforting dish that promises to be a hit for everyone!

Ingredients

  • 140 self-raising flour 
  • tsp ground cinnamon 
  • tbsp brown sugar 
  • large eggs 
  • 300 ml milk 
  • tsp vanilla extract 
  • tbsp butter for frying melted
  • 0.5  quantity apple well (see 'Goes with')

Equipment

  • bowl
  • frying pan
  • whisk

Directions

  1. First make the Apple, pear & cherry compote (see 'Goes well with'). You'll need half the compote for this recipe.
  2. In a large bowl, whisk together the flour, cinnamon, sugar and 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. 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.

Nutrition Facts

Calories168kcal
Protein13.49%
Fat19.64%
Carbs66.87%

Properties

Glycemic Index
32
Glycemic Load
12.44
Inflammation Score
-2
Nutrition Score
4.8634782563085%

Flavonoids

Cyanidin
0.24mg
Catechin
0.2mg
Epigallocatechin
0.04mg
Epicatechin
1.14mg
Epigallocatechin 3-gallate
0.03mg
Luteolin
0.02mg
Kaempferol
0.02mg
Quercetin
0.61mg

Nutrients percent of daily need

Calories:167.65kcal
8.38%
Fat:3.63g
5.58%
Saturated Fat:1.77g
11.06%
Carbohydrates:27.81g
9.27%
Net Carbohydrates:26.66g
9.69%
Sugar:10.08g
11.2%
Cholesterol:39.22mg
13.07%
Sodium:39.92mg
1.74%
Alcohol:0.24g
100%
Alcohol %:0.28%
100%
Protein:5.61g
11.22%
Selenium:12.9µg
18.42%
Manganese:0.28mg
13.78%
Phosphorus:93.67mg
9.37%
Calcium:82.13mg
8.21%
Vitamin B2:0.13mg
7.55%
Vitamin B12:0.35µg
5.9%
Vitamin D:0.73µg
4.89%
Fiber:1.15g
4.62%
Vitamin B5:0.44mg
4.42%
Potassium:139.52mg
3.99%
Magnesium:14.68mg
3.67%
Vitamin B1:0.05mg
3.58%
Zinc:0.53mg
3.56%
Vitamin A:162.13IU
3.24%
Vitamin B6:0.06mg
3.19%
Folate:12.19µg
3.05%
Copper:0.06mg
2.89%
Iron:0.45mg
2.52%
Vitamin E:0.27mg
1.77%
Vitamin B3:0.32mg
1.62%