Apple pancakes with cinnamon butter & syrup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 15
Skip to ingredients
Ingredients
- 300g self-raising flour
- 1 tsp bicarbonate of soda
- 2 medium eggs
- 284ml carton buttermilk
- 4 tbsp milk
- 85g melted butter
- 2 small-medium eating apples, peeled, cored and grated
- 50g dried cranberries
- a little more butter or sunflower oil, for frying
- maple syrup, to serve
For the cinnamon butter
- 85g softened salted butter
- 1 tsp cinnamon
- 2 tsp caster sugar
Method
- STEP 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.
- STEP 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.
- STEP 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.
- STEP 4
To serve, stack pancakes on plates, top with a good knob of cinnamon butter and drizzle with maple syrup.
