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Cinnamon Stack Pancakes with a Caramel Drizzel

My cinnamon stack pancakes make a delicious start to any weekend. Not only are they light, but the taste of the cinnamon then the hit of that Caramel Drizzel, just works really well. Then you have the freshness of the fruit on the top. Beautiful.


75 g Cornish Roddas Butter

75 g Dark Brown Sugar

1 Heaped tsp Ground Cinnamon

150 g Self-raising Flour

1 tsp Baking Powder

2 Large Free Range Organic Eggs

150 ml Buttermilk

1 Pinch Kosher Salt

1 Knob Butter to cook

1 Handful Fresh Berries to serve

La Sauce de Monin Caramel


1. To make the cinnamon mixture, beat together the butter, sugar and cinnamon together in a bowl so that it’s completely smooth. Now transfer this to a piping bag and set aside.

2. Now to make the pancake mixture: Place the sifted flour and baking powder into a large mixing bowl and crack in the eggs. Stir to mix them in, then keep whisking as you slowly add the buttermilk (recipe on my website). Then add a pinch of kosher salt (this is my preference but normal salt is fine).

3. Place a large, non-stick frying pan to a medium heat and rub with the knob of butter. Now spoon a heaped tablespoon of pancake mixture into the pan and cook for 30 seconds.

4. Cut the end off the piping bag and squeeze a thin line in a spiral on top of the raw batter and leave for another 30 seconds. Flip the pancake over quickly and cook for 30 seconds more on that other side.

5. Now transfer the pancake to a plate, wipe the pan clean with kitchen roll and repeat to make more stacks. Reheat the cooked pancakes for 30 seconds in a microwave if you prefer and Drizzel the Caramel sauce over them and top with fresh berries.

Makes 12.

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