Maple and cranberry pancake stack
Makes enough for eight small or four large pancakes, serving 2-4 people
To make the maple and cranberry sauce:
- 100g cranberries (fresh or frozen is fine)
- Zest of half an orange with juice
- 30g caster sugar
- 40ml maple syrup
To make the pancakes:
- 110g plain flour
- 2 medium free range eggs
- 200ml milk mixed with 75ml cold water
- 50g butter
- Pinch of salt
Make either four small pancake layers with a teaspoon of maple and cranberry sauce between each layer, or two large pancakes with a tablespoon of sauce between each layer. Top with another spoon of maple and cranberry sauce and a squeeze of maple syrup.
I'd love to know what your favourite pancake topping is - traditional, sweet, savoury? Please leave a comment.
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