Monday, 24 February 2014

Maple and cranberry pancake stack

I love pancake day, and try a different topping every year.  Here's something that makes a change to lemon and sugar and is delicious!

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
Put all the ingredients together in a small saucepan and bring to the boil.  Once boiling, reduce the heat to a gentle simmer for approx 15 minutes, until the cranberries have mostly burst.  It will smell great!  Transfer sauce to a bowl and set aside to cool and thicken slightly while you make the pancakes.

To make the pancakes:
  • 110g plain flour
  • 2 medium free range eggs
  • 200ml milk mixed with 75ml cold water
  • 50g butter
  • Pinch of salt
Ladle enough batter into a frying pan to make one pancake to a thickness of your liking.  Cook for a few mins, and flip away to cook the other side!

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.

Linking up with A Mummy Too for this post.

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  1. oooh l love cranberries, looks lovely

  2. That looks incredible! *holds out plate* Thanks for linking up with #recipeoftheweek :) I've pinned and tweeted this post and there's a fresh linky live now. Hope you join in x

    1. Thank you, I love your #recipeoftheweek and will try and link up again this week :)

  3. Amazing, pancakes and cranberries, yum! Recipe of the Week