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!