Cinnamon pancakes with blueberry compote

If you are a bit like me and you can't get your head around savoury pancakes, maybe it's best to stick with the tried and tested. I made these thick, American style pancakes yesterday for Shrove Tuesday when I had a friend around for lunch. The batter recipe is broadly adapted from Scandilicious cinnamon spelt pancakes, but as I had the main ingredient spelt flour missing, I had to use ordinary plain flour instead. The cinnamon gives it a delicious taste and a darker colour you would get from the spelt flour. Will definitely want to try spelt next time, it is meant to be much more digestable and healthy which is not a bad thing. Served it with Greek yoghurt and home made blueberry compote, which was perfect, really easy and quick to make. A good way of making tasteless winter blueberries more than edible. The leftover compote can be used on porridge in the morning. 

 

Now another great thing about this pancake batter is that you can make too much and keep it in the fridge for a couple of days, which takes you to Valentine's Day. I made some mini pancakes today using little heart shaped cookie cutters and dusted them with icing sugar. This recipe is a definite keeper and will be well used for nice lazy Sunday morning brunches in the future.    

Batter:

400g plain flour

1tsp bicarbonate of soda

1tsp salt

2tbsp caster sugar

2tsp cinnamon

350ml whole milk

50ml plain yoghurt

50g melted butter

2 eggs

oil for frying

Blueberry compote:

500g fresh blueberries

4tbsp caster sugar

Mix together the dry ingredients for the batter. Add the wet ingredients and mix well until smooth. It should be a thick cream consistency. Let it rest for at least 30 minutes.

Make the blueberry compote, put all the blueberries and sugar in a pan and bring it to the boil. Cook for a few minutes until the berries pop then simmer for a few more minutes to thicken the sauce a little. You can add less or more sugar to taste, depending on the sweetness of the blueberries. If you like it with a lemony taste, squeeze a bit of lemon juice into the sauce.

Heat a pancake pan or frying pan to medium, add little drop of oil to the pan and fry a small ladleful of batter at a time and not too thick, they will rise while cooking. Give it a couple of minutes each side and serve warm with Greek yoghurt and the blueberry compote.