This week I’m making the ultimate stack of fluffy Cinnamon Spiced American pancakes, topped with blueberries, strawberries, mango, and a drizzle of spiced hot honey, all with that Urban Rajah Style.
I’ll be using simple ingredients you probably already have in your pantry and I'll walk you through each step, from mixing the perfect homemade batter, to achieving an amazing golden-brown color on the griddle.
Once you’ve got your perfect stack, we top it all off with a delicious medley of blueberries, strawberries and mango, dressed in amazing spice infused cinnamon hot honey!
Whether you're a seasoned pancake pro or a beginner in the kitchen, this recipe is sure to become a favorite in your household, be it for breakfast or brunch!
Don't forget to subscribe to our channel for more delicious recipes and cooking tips. And if you give this recipe a try, be sure to tag us on social media so we can see your beautiful pancake creations!
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Pancakes and Indian Spiced Fruit Stack Recipe
Serves 4
For the pancake stack
200g self-raising flour
1 ½ tsp baking powder
Salt
1 tbs golden caster sugar
3 large eggs
25g melted butter plus a little more for cooking
200ml whole milk
Vegetable oil for cooking
Icing sugar for dusting
Method
Using a large bowl mix the self-raising flour, baking powder, golden caster sugar and a dash of salt.
Create a well in the centre of the flour mix then add the eggs, 25g melted butter and milk.
Whisk together either with a balloon whisk or an electric one until smooth and silky then pour into a jug.
Heat a small knob of butter and 1 tsp of oil in a large, non-stick frying pan over a medium heat. When the butter froths, pour in rounds of the batter, around 8cm wide. I cook them one by one to make sure they don’t leach into each other. Cook them on one side for about 1-2 mins or until you see loads of small bubbles start to appear on the surface. Flip the pancakes over and cook for a further minute or so on the other side. Repeat until all the batter is used up.
Serve your pancakes stacked up on a plate, load over the top with the cut fruit below, then dust with icing sugar and drizzle over the spiced honey syrup as described below.
For the fruit
1 mango peeled, diced into small cubes
1 large handful of blueberries, washed and dried
12 strawberries, quartered
Spiced honey syrup
120ml water
120ml runny honey
1 cinnamon stick
6 green cardamom pods, cracked
6 cloves
Method
Add all syrup ingredients to a pan and bring to a high simmer. Cook for 3-4 minutes until the syrup has thickened and reduced a little then remove it from the heat allow to cool a little.
Drizzle over the pancake stack which has been topped with fruit and dusted with icing sugar. Devour.
