Cinnamon-spiced pancakes

I decide to make soft pillowy heart pancakes for my boyfriend for a Valentine’s breakfast in bed. I pictured bringing them in on a plate, with a pile of blueberries on top, all heart-shaped and perfect and Valentiney. I overestimated my pancake making skills though, and my attempts at cute heart shapes ended up as pancake mush. Luckily my clever boyfriend is a pancake whiz and fried up a batch of these pancake hearts. He used a heart-shaped cookie cutter as a mould in the pan but if you’re not going for a Valentine’s themed breakfast, just pour a few tablespoons in the pan to make round pancakes.

cinnamon-spiced pancakes

  • 350 ml low-fat vanilla yoghurt
  • 2 free-range eggs
  • 1 tsp cinnamon
  • 1 cup cake flour
  • 1 tsp bicarbonate of soda
  • 3 tsp caster sugar
  • Small pinch of salt
  • Butter for frying

Serves 2 (ideally for weekend breakfast in bed)

Whisk together the yoghurt, eggs and cinnamon. Sift together the flour, bicarb, salt and caster sugar. Add to the yoghurt mixture and beat until smooth.

Heat some butter in a frying pan and add the mixture. Cook on a low heat for a few minutes and then turn over. These pancakes take awhile to cook, but don’t be tempted to turn the heat up or they will burn. They’re ready when they are golden. Serve with your pancake topping of choice (I like agave, lemon juice and blueberries).

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