Apple & cranberry pancakes with cinnamon butter & syrup

Apple & cranberry pancakes with cinnamon butter & syrup

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(8 ratings)

Prep: 20 mins Cook: 20 mins

Easy

Makes 15
These spiced, American-style pancakes make a deliciously decadent yet easy to make brunch

Nutrition and extra info

Nutrition: per pancake

  • kcal118
  • fat7g
  • saturates4g
  • carbs12g
  • sugars3g
  • fibre1g
  • protein2g
  • salt0.33g
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Ingredients

  • 300g self-raising flour
  • 1 tsp bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 2 medium egg

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 284ml carton buttermilk
  • 4 tbsp milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 85g melted butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 small-medium eating apple, peeled, cored and grated

    Apple

    ap-pel

    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 50g dried cranberries
  • a little more butter or sunflower oil, for frying

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • maple syrup, to serve

For the cinnamon butter

  • 85g softened salted butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 tsp cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 2 tsp caster sugar

Method

  1. To make the cinnamon butter, mix all the ingredients together, wrap in cling film, shape into a log and chill. You can make this up to 3 days ahead.

  2. Mix the flour, bicarb and a pinch of salt in a bowl. Make a well in the centre, then gradually whisk in the eggs, followed by the buttermilk, milk and melted butter. Once the mixture is smooth, stir in the grated apples and cranberries.

  3. Melt a little more butter in a non-stick pan or wipe with sunflower oil. When hot, add 1-3 small ladles of batter to the pan to make 1-3 small pancakes (depending on the size of your pan). Cook for 2-3 mins until bubbles appear and the underneaths are set and golden. Flip and cook for a few mins more. Transfer pancakes to a plate, cover with baking parchment and keep warm in a low oven. Cook the remaining pancakes.

  4. To serve, stack pancakes on plates, top with a good knob of cinnamon butter and drizzle with maple syrup.

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Comments, questions and tips

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Comments (9)

jennysue19's picture
5

Why wait for the next pancake day? Cook them whenever you want!

I would use a Bramley cooking apple in place of the eating apples and definitely agree with using blueberries instead.

Use spelt flour for a different taste, this is what gives Breton crepes such a lovely flavour. Add a teaspoon of baking powder if you use a plain flour, as well as the bicarb.

Runny honey is great in place of the maple syrup which can be outrageously expensive.

jennysue19's picture
5

If you only make pancakes on Shrove Tuesday, you are missing out. Cook them whenever you want. These little lovelies are nice with bacon and maple syrup for any weekend brunch or a fast supper. I agree with the blueberry alternative to apples if eating as a dessert or breakfast.

A large Bramley cooking apple in place of the two small eating apples gives a more defined apple taste.

Runny honey is great if you don't have maple syrup which can be outrageously expensive.

xstrawbrysx's picture
5

Yum yum! I was so excited to make this recipe, it looked really tasty! After reading various comments on the apples in the mix not standing out in taste. I decided & it was a very good decision to use blueberries 50g of blueberries in place. All i can say is roll on next pancake day : )

lizleicester's picture
4

A good alternative to traditional pancakes for pancake day. I swapped the buttermilk for soya milk (needed them to be dairy free) and they were fine although, as commented above, not very appley.

missbrenda's picture
4

Coming from apple country in Western Canada, I learned that if i want a strong apple flavour to come through after baking then I must used tart sour apples. They also keep their form better and don't turn to mush when cooked. Add blueberries and these are great. More cmplicated than my regular pancake recipe but I was curious to try something new. Good job!

kagsmiskit's picture
3

My son and I made these for a special guest,at breakfast. It was a great treat because both my son and friend do not like eggs.

the cinnamon butter is just lovely, in fact the Master and I agreed we'd be using it for other things too.

I agree the apple taste does not stand out, but the knowledge that this rich treat has something healthy in it is comfort enough. Perhaps next time I'll use granny smith.

kagsmiskit's picture
3

My son and I made these for a special guest,at breakfast. It was a great treat because both my son and friend do not like eggs.

the cinnamon butter is just lovely, in fact the Master and I agreed we'd be using it for other things too.

I agree the apple taste does not stand out, but the knowledge that this rich treat has something healthy in it is comfort enough. Perhaps next time I'll use granny smith.

toffeebonbon's picture
4

Lovely fluffy pancakes. Love the cranberries. Agree the apple doesn't come through, but is probably down to the type of apple used

lovescupcakes's picture
2

The apple and cranberry flavours dont come through in the batter at all once cooked. The cinnamon butter is tasty but would be better on bagels.

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