A perfect dessert pancake; light and fluffy yet more indulgent than something appropriate for breakfast. This recipe would be ideal for Pancake Day which is now just around the corner on February 9th!
I really do love Pancake Day; maybe it’s because I’m very non discriminatory – I love all food related holidays!- but a day dedicated (sort of) to pancakes, what’s not to love! That being said, I almost always do the same two types of pancakes on pancake day. A good old crepe and these Blueberry Pancakes. This year, I thought it was time to branch out, so, voila – Apple Pancakes!
These are as deliciously easy as the blueberry variety; a simple store-cupboard ingredient list, grated apple, and a pinch of cinnamon. To top them, I’ve made some caramelised apple slices which are more than a little bit naughty. The thin slices of apple are gently caramelised in golden caster sugar and butter and by letting them cook gently, the apples get very soft, and almost jelly like. Sounds odd, but trust me it works!
I drizzled mine with maple syrup – I’ll use any excuse to add a bit of maple syrup wherever it can go, so these pancakes were of course not going to be an exception! A small scoop of ice cream didn’t go amiss either, but this really is entirely optional. Although the pancakes themselves are sweeter than I would make for breakfast, I need the ice cream to really make it feel like dessert.
The other great thing about these pancakes (just in case I haven’t already given you reason good enough!) is that you can do them easily for a crowd. These pancakes keep really well once baked; just put in a foil covered oven proof dish to reheat again when needed. And if there’s something I like even more than eating the pancakes, it’s sharing the day with a big group of people, all huddled round a small table, stuffed to the brim, but begging for just one more pancake!
- 125g self raising flour
- 40g golden caster sugar
- generous 1/2 tsp of ground cinnamon
- 1 egg
- 150ml non dairy milk
- 30g dairy free butter, melted
- 1/2 tart eating apple, peeled, cored and finely grated (I used a granny smith)
- Optional: 1tbsp Disaronno or brandy (or other almond liquor)
- Caramelised apples:
- 1/2 tart eating apple, peeled, cored, and finely sliced
- 1 knob of dairy free butter
- 1 heaped tablespoon of golden caster sugar
- Optional: Dairy free ice cream and maple syrup to serve
- Heat the oven to 120 degrees.
- Add the flour, sugar and cinnamon to a large bowl and briefly mix. Break in the egg, and add half the milk. Whisk until smooth, then add the remaining milk and butter, and alcohol if using, and whisk again.
- Fold in the grated apple until evenly incorporated.
- Heat a large, non stick frying pan over a medium heat, then drop heaped tablespoons of the batter into the pan – I usually cook them 4 at a time.
- Wait until the surface of the pancakes are bubbling (approx 2 minutes) and then turn – the bottom (now top) should be a light, golden brown. Cook on the other side for another minute or so, until golden.
- Place the pancakes in an oven proof dish, cover with foil and put in the oven on a low heat whilst you cook the next batch of pancakes.
- Whilst cooking the pancakes, in another pan, melt the butter for the apples over a medium heat. Once melted, add the sliced apples and sugar, and briefly mix until the apples are covered in the sugar and butter.
- Bring the sugar butter mix to a simmer, and cook for a few minutes until the apples are slightly more tender and the sugar has reduced and turned a darker brown. Once cooked, turn off the heat and set aside.
- Once all the pancakes are cooked, make up stacks of pancakes on a plate and top with a few apple slices. Add a scoop of ice cream and lightly drizzle over some maple syrup if wished.