Fruity pancakes with cinnamon butter
Serves 2 (makes 6)
For the cinnamon butter – Mix 40g softened butter, 1/2 tsp cinnamon and 1 tsp caster sugar together in a bowl. Put cling film on top and chill in the fridge until you need it.
150g self-raising flour
1/2 tsp bicarbonate of soda
2 tbsp semi-skimmed milk
40g melted butter
1 eating apple, peeled and grated
25g dried cranberries
Mix the flour, bicarb and a pinch of salt in a bowl. Make a well in the centre and whisk in the egg, buttermilk, milk and melted butter until smooth. Then stir in apple and cranberries.
Melt some butter in a small frying pan. Add a ladle of the pancake mixture and fry for about 2-3 minutes on each side.
When all cooked, stack on two plates and drop a knob of cinnamon butter on top. Serve with a drizzle of syrup.