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Apple & cinnamon pancakes
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300g self-raising flour
1 tsp bicarbonate of soda
1 tsp ground cinnamon
2 medium Waitrose British Blacktail Free Range Eggs
500g Onken Natural Yogurt
85g essential Waitrose
salted dairy butter, melted
2 British apples, peeled, cored and grated
1-2 tbsp sunflower oil
1-2 tbsp clear honey
1. Mix the flour, bicarbonate of soda, cinnamon and a pinch of salt in a bowl. Make a well in the centre, then gradually beat in the eggs, followed by 300g of the yogurt and the melted butter. Stir in the grated apples and sultanas.
2. Brush a heavy-based frying pan with a little oil and drop large spoonfuls into the pan to make 6–7cm pancakes. Cook for 1-2 minutes each side until golden and cooked through. (There should be enough batter to make 12 pancakes; cover and keep warm while you cook them all.)
3. Stack 3 pancakes on each plate and top each with a spoonful of yogurt and a drizzle of honey.
Any leftover pancakes make a great breakfast the next day. Warm
briefly in a microwave or dry frying pan before serving.
Typical values per serving:
This recipe was first published in October 2016.
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