Name: cinnamon and raspberry pancakes recipe | Schwartz
Prep time: 10 min
Cook time: 15 min
Yield: 4
Cuisine: English, Irish, and Scottish,
Ingredients: 100 g (4 oz) buckwheat flour; 1 tsp baking powder; 50 g (2 oz) caster sugar; ½ tsp Cinnamon Ground; 1 large egg; 175 ml (6 oz) skimmed milk; 125 g (5 oz) raspberries; 2 tbsp honey

Cinnamon Ground

Product Information

£1.75/unit, 39g

Out of Stock

Cinnamon & Raspberry Pancakes

Prep Time

10 Minutes

Cook Time

15 Minutes

Ingredients

8

Servings

4

It’s Shrove Tuesday all year long with this mouth-watering pancake recipe. These simple pancakes are delicately flavoured with cinnamon, and you can whip up a storm for the whole family in just 15 minutes of cook time.

The great thing about this pancake recipe is that it can be dressed up or down to suit all occasions! Served with raspberries and honey, it makes an ideal light breakfast to start your day off on the right foot. Alternatively, prepare them later in the day and go wild with heavier toppings. We love chocolate hazelnut spread, whipped cream and toasted nuts – or even a scoop of ice cream.

Ingredients

100 gram (4 ounce) buckwheat flour
1 teaspoon baking powder
50 gram (2 ounce) caster sugar
½ teaspoon Cinnamon Ground
1 large egg
175 millilitre (6 ounce) skimmed milk
125 gram (5 ounce) raspberries
2 tablespoons honey

COOKING INSTRUCTIONS

1 Sift the flour and baking powder together into a bowl, add the sugar and Cinnamon and mix.
2 Beat the egg with the milk, then lightly whisk with the flour until smooth.
3 Gently stir in 100g (4oz) of the raspberries.
4 Heat a heavy based non-stick frying pan over a medium-heat, add 2 tbs of the batter and cook until golden (30 seconds-1 minute). Flip the pancake over and cook on the other side. Set aside and keep warm.
5 Repeat with the remaining batter mixture. Serve with the remaining raspberries and drizzle with honey.