Wednesday, 28 November 2012

Cinnamon scotch pancakes


100g Self Raising Flour, 50g
Caster Sugar, 1 tbsp cinnamon, 1
egg, splash of milk

Serves: 6 Preparation: 30 minutes

I have recently become obsessed with the combination of cinnamon and black cherries, and this recipe has been the ultimate Saturday morning breakfast for me. Thick, fluffy pancakes, loaded with the warmth of cinnamon and layered with the sticky sweetness of my black jerry jam - what could be better?

1) Crack an egg into a bowl and whisk thoroughly.

2) Sift the flour, sugar and cinnamon into the bowl, adding a splash of milk until the batter is thick, but smooth. Leave to rest for at least 10 minutes, preferably an hour.

3) Stir through and ladle a spoon full of batter into a hot pan. Using a spatula, work round the edges, then when bubbles begin to appear in the surface of the pancake batter, flip over.

4) Each side should cook in about 2 minutes, giving you light, fluffy pancakes. These can be eaten immediately or toasted later.

I served these layered with my black cherry jam.

Everything Goes With Toast   © 2008. Distributed by Blogger Templates. Template Recipes by Emporium Digital