Cinnamon Pancakes

Cinnamon Pancakes
A breakfast hit with a seasonal spiced twist; these pancakes will become your new Christmas morning tradition.
Serves 4  / 
Prep 10  / 
Cook 30


200ml Coop cranberry juice drink
100g Coop dried mixed fruit
270g Coop self-raising white flour
3 tsp baking powder
2 tbsp Fairtrade caster sugar
21⁄2 tsp ground cinnamon
225ml Coop semi-skimmed milk
2 local free range eggs, beaten
50g Coop Greek style natural yogurt
100g Coop Italian mascarpone
1 tbsp Fairtrade icing sugar, plus extra for dusting
2 tangerines, zested then peeled into segments
30g local unsalted butter, cubed
20g pistachios, roughly chopped


1. Simmer the cranberry juice and dried fruit in a small pan over a medium heat for 5 mins, then set aside to cool.

2. Put the flour, baking powder, caster sugar and 2 tsp of the cinnamon in a bowl and mix.

3. In a jug, whisk together the milk and eggs, then gradually whisk into the dry ingredients until you have a smooth batter.

4. Set aside for 5 mins.

5. Meanwhile, whisk together the yogurt, mascarpone, icing sugar, tangerine zest and remaining 1⁄2 tsp cinnamon until smooth.

6. Working in batches, melt a little butter in a large nonstick frying pan over a medium-high heat and add just over 1 tbsp batter per pancake.

7. Cook for 3-4 mins, until bubbles appear on the surface.

8. Flip and cook for a further 2 mins, until golden and risen.

9. Transfer to a plate and cover with a clean tea towel to keep warm.

10. Repeat until you have used all the batter and have 12 pancakes.

11. Divide the pancakes between four plates.

12. Serve topped with the mascarpone cream, tangerine segments, cranberry-soaked fruits, chopped pistachios and a dusting of icing sugar.