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Tuesday 5th March 2019

Drop Pancakes topped with maple apple, sultana and cinnamon compote

To make the Drop Pancakes:


250g plain flour
2 tsp baking powder
100g sugar
300ml milk
1 egg
Pinch of salt

• Sift the flour and baking powder into a mixing bowl, add the sugar, milk, egg and salt then whisk together forming a smooth thick batter

• To cook the pancakes heat a non-stick pan with a splash of oil and drop small amounts of the batter onto the pan spacing them well apart, once bubbles begin to form on the pancakes turn them over and cook for around 1 ½ minutes
• Choose your fillings, traditional sugar and lemon, banana, orange or chocolate. The list is endless but here are some of my sweet and savory favorites!


To make the maple apple, cinnamon and sultana compote:


3 large cooking apples, peeled, cored and diced
1 vanilla pod, split lengthways and seeds removed
50g butter
Pinch of sugar
100g sultanas
Pinch cinnamon
Splash of water

To serve: Maple syrup and clotted cream

• For the compote put the apples vanilla pod, butter, sugar, cinnamon and a splash of water in a saucepan cook stirring often until the apples turn into a chunky puree

• Mix in the sultanas and heat through then remove the vanilla pod keep puree warm and set aside

• To serve stack up pancakes and compote and garnish with clotted cream and a drizzle of maple syrup

*add additional toppings to taste