- 300g self-raising flour
- 1 tsp bicarbonate of soda
Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…
- 2 medium eggs
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 284ml carton buttermilk
There are two types of buttermilk. Traditional buttermilk is a thin, cloudy, slightly tart but…
- 4 tbsp milk
One of the most widely used ingredients, milk is often referred to as a 'complete' food…
- 85g melted butter
Butter is a dairy product made from separating whole milk or cream into fat and…
- 2 small-medium eating apples, peeled, cored and grated
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 is made from pressing sunflower seeds and extracting the oil. It's usually…
- maple syrup, to serve
The rising spring sap of a number of varieties of maple tree…
For the cinnamon butter
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.
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.
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.
To serve, stack pancakes on plates, top with a good knob of cinnamon butter and drizzle with maple syrup.