For a banoffee inspired twist on this pudding, replace the apples with thickly sliced banana and the hazelnuts with toasted pecans.
Toffee apple pancakes
40g essential Waitrose Dairy Butter
4 apples, cored and cut into thin wedges
3 tbsp clear honey
3 tbsp light brown sugar
480g pack Waitrose 8 pancakes
4 generous scoops of Carte D’Or Vanilla Ice Cream
25g hazelnuts, chopped and toasted
- Heat the butter in a large frying pan. Add the apple wedges and fry for 3 minutes until beginning to soften and turn golden. Stir through the honey and sprinkle over the brown sugar. Continue to cook for a further 4 minutes until sticky and glazed.
- Warm the pancakes in the microwave or oven, according to the packet instructions.
- Divide the toffee apples between the warmed pancakes then fold each one in half and half again. Play 2 filled pancakes cones on each plate and top with vanilla ice cream. Drizzle over any sauce left in the pan and scatter with hazelnuts before serving.
- Preparation time: 10 minutes
- Cooking time: 10 minutes
Typical values per serving:
Average user rating Based on 5 ratings