Classic Easy Pancakes with Cinnamon Butter

Makes 8 medium-sized pancakes

Basic Pancake Mixture:

• A pinch of salt
• 200 g flour
• 200 ml milk
• 100 g sugar
• 1 tsp baking soda
• 2 eggs
• 1 tbsp oil

Cinnamon Butter:

• 4 tsp butter

• 2 tsp brown sugar

• ½ tsp cinnamon

Recipe

1. Melt the butter in a water bath or on a low setting in the microwave. Add the sugar and cinnamon and stir well. Allow to cool down.
2. Preheat a small, non-stick pan. Mix salt, flour, milk, sugar, baking soda, eggs and oil to form pancake dough and pour into the pan. You’ll use around 1/8 of the batter for each pancake.
3. Fill cinnamon butter in a piping bag and create snail-style circles on the pancake while it’s baking. If necessary, cover the pan with a plate.
4. Flip the pancake with a ladle and bake until it is golden-brown on both sides.
5. Sprinkle remaining cinnamon butter on the pancakes and garnish with the fruit of your choice.

Tip: If you don’t like cinnamon, give the butter a miss and you’ll have a basic pancake ready for you to add your favourite toppings. If you need a suggestion, Laura’s is Nutella and strawberries.

Vegan Almond Butter Pancakes with Roasted Cherries

Makes 8 medium-sized pancakes

This is the perfect vegan alternative to the traditional pancake, all the taste without the dairy. It’s still simple and quick to perfect too. Watch the video for a quick guide, the full recipe is below.

Bakewell Pancakes

Makes 12 medium-sized pancakes

Recipe:

1.  Place the flour, ground almonds, baking powder and salt into a large bowl. Mix together and create a well in the centre. Crack the egg into the well, then pour in half the milk, the vanilla extract and 1 tsp of the almond extract. Starting from the middle, use a hand whisk to combine the wet and dry mixture, adding the remaining milk towards the end of mixing. Set aside.
2. Next slice two-thirds of the cherries in half and place the chopped cherries into a small pan with the cherry jam and 1 tbsp of water. Heat on medium-high heat until gently bubbling, then simmer for 2-3 minutes until the cherries soften and the sauce thickens. Turn off the heat and allow to cool slightly whilst you cook the pancakes.
3. Place a teppanyaki plate or large frying pan on your induction hob. Turn one of the hotplate settings to a medium-high heat (setting 7-8) and press the FlexZone button to heat both zones as one single hot plate. Add the butter to the hotplate and allow to melt, then brush the butter all over the surface of the griddle.
4. Using a tablespoon, spoon 4 heaped spoonfuls of pancake mixture onto the griddle (this should use approx. one-third of the mixture) and use the back of the spoon to shape the pancake mixture into circles.
5. Cook for 1-2 minutes, until bubbles appear on top, then turn the pancakes over using a spatula. Cook for a further 1-2 minutes until lightly browned and fluffy.
6. Repeat twice more to use up all of the mixture (pancakes can be kept warm in a warming drawer or in the oven on a very low heat).
7. Whilst the pancakes are cooking, stir together the icing sugar, the remaining 1⁄2 tsp of almond extract and 3 tsp of cold water. Continue to stir, adding a little more water if needed, until you get a thick-drizzle consistency.
8. Place a pancake on each plate. Spoon on some of the cherry mixtures, then add another pancake on top and continue layering this way until you have 4 stacks of 3 pancakes or 2 stacks of 6 pancakes.
9. Give the icing mixture a quick stir, then drizzle over the top and sprinkle on the flaked almonds. Top with the reserved cherries and serve immediately.

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