Fluffy Cinnamon Pancakes with Blackberry Liqueur Compote and Cinnamon Whipped Cream
A delicious combination of pancakes, fruit, and whipped cream.
Servings
12pancakes
Servings
12pancakes
Ingredients
Blackberry Liqueur Compote
Fluffy Cinnamon Pancakes
Cinnamon Whipped Cream
Instructions
Compote
  1. Combine blackberries and liqueur in a 3 quart saucepan and bring to a rolling boil. Reduce heat to a simmer; cover and cook 10-15 minutes, until berries are soft. Add 1 tablespoon cornstarch and whisk everything together, smashing the berries and forming a compote. Remove from heat and cool until ready to serve
Pancakes
  1. Combine flour, sugar, baking powder, cinnamon, and salt. Whisk together. Add egg, milk, vegetable oil, and vanilla. Whisk together until just a few lumps remain. Let batter rest for five minutes. Heat 1 tablespoon of oil in skillet over medium heat until oil glistens. Pour 1/4 cup of the batter at a time, cooking until bubbles form and edges brown slightly, then flip to finish cooking.
Whipped Cream
  1. Combine all ingredients and mix on high until stiff peaks form.