Honey & Cinnamon Pancakes

Honey and Cinnamon Pancakes


It is one of the best days of the year – Pancake Day! The best way to start and end the day, pancakes are incredibly simple to make and are guaranteed to put a smile on your face.

For me, crêpes are for morning and thick pancakes are for evening – both served with a big mug of tea! I am a purest at heart and favour plain pancakes with a little lemon and sugar. However, in the spirit of the occasion I paired local heather honey with ground cinnamon to make these fluffy, delicious pancakes which are not too sweet – perfect in the morning and evening.

Honey and Cinnamon Pancakes
Makes 12-15 Small Pancakes

2 1/2 Cups Plain Flour
1 Tsp Baking Powder
2 1/2 Tbsp Ground Cinnamon
1/4 Tsp Salt
350 ml Milk
4 Tbsp Heather Honey
1 Tsp Vanilla Paste
2 Tbsp Melted Butter
2 Large Eggs (Beaten)

1) Combine the flour, cinnamon, baking powder and salt in an electric mixer with a whisk attachment (or by hand) and mix lightly to combine.

2) Whisk together the eggs, vanilla, milk and honey in a separate bowl. Slowly add to the dry ingredients whilst mixing to form a smooth batter. Add the butter whilst mixing. Continue to mix until well combined.

3) Cook the pancakes in a well oiled pancake/crêpe pan – allowing 1 heaped tablespoon of mixture per pancake and smoothing out into a round shape with the back of the spoon. Cook for approximately 1-2 minutes each side or until well browned. Wrap the pancakes in tin foil whilst cooking the rest to keep warm.

Best served with a wedge of lemon and drizzled with honey. Enjoy!


Cinnamon Sauce (Savoury)





I’ve been meaning to cook duck breasts for ages now, but for one reason or another they have been put on the back burner. I was going to cook them yesterday, giving me plenty of time to slave over a hot stove and create the perfect sauce – from stock.

Unfortunately a post-wedding sore head meant takeaway Indian last night, leaving the duck for today. Pushed for time I had to rethink my ambitious plans for a sauce.

This savoury cinnamon sauce is a breeze to make and requires few ingredients. It is ideally suited to game – think duck, venison, pigeon etc. Served with duck breasts, it cut through the richness of the fat and added great acidity. It is definitely worth a try.

Cinnamon Sauce (Savoury)

Serves 4


400ml Full-Bodied Red Wine (I used an Italian Cabernet Sauvignon)

2 Cinnamon Sticks

2 Tbsp Unsalted Butter

Small Splash Sherry Vinegar

Salt & Pepper


1) Bring the wine and cinnamon sticks (left whole) to the boil and reduce by 1/2 to 2/3 until lightly syrupy.

2) Take out the cinnamon stick and whisk in the butter and add a small splash of sherry vinegar, to taste.

3) Pass through a sieve into a clean saucepan to ensure no stray bits of cinnamon stick remain.

4) Season to taste with salt (a little) and pepper.

5) Keep warm until serving or allow to cool and transfer to the fridge to be reheated at a later date.