hiya bucks in Bourne End, Flackwell Heath, Marlow, Wycombe, Wooburn March 2014 | Page 26

Madeline makes...

American Pancakes with Apple and Cranberry Compote

With Pancake Day on March 4th, it seemed appropriate to make this month’s recipe a
pancake one! I tend to prefer thick and fluffy American style pancakes as opposed to the
European crepe, so that’s what I’ve gone for here. I also feel like they allow you to play
around with lots of different toppings.
This a pretty basic pancake recipe, kept plain and simple so that other flavours don’t
detract from the apple compote. However there are so many ways to mix up your
pancakes. When they are cooking on the first side, drop some blueberries over the
uncooked side before flipping. Or mash a ripe banana into the batter for delicious banana
pancakes. Kids will love those, especially with some chocolate chips thrown in
for good measure! Or keep it classic with maple syrup and crispy
bacon.
I really like to make this fruit compote and have it alongside some
yoghurt and honey (and this recipe should be more than enough
for your pancakes so I suggest saving some back for another
breakfast). But as a topping for a stack of these pancakes
it’s delicious - especially with a drizzle of maple syrup! The
cranberries add a nice touch of tartness and colour to the
compote, but can easily be left out if you’d prefer.

For the compote:

For the pancakes:

4 large Bramley apples

225g plain flour
1 tbsp baking powder
pinch of salt
1 tsp sugar
2 large eggs, beaten
300 ml milk
30g butter, melted and cooled

2 tbsp dried cranberries
1 tsp cinnamon
3 tbsp sugar (or to your own taste)
Peel the apples and dice into
chunks. Put into a saucepan with
2 tbsp water (to stop the apples