Toffee apple pancakes

For a banoffee inspired twist on this pudding, replace the apples with thickly sliced banana and the hazelnuts with toasted pecans.

  • Preparation time: 10 minutes
  • Cooking time: 10 minutes

Serves: 4


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


  1. 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.
  2. Warm the pancakes in the microwave or oven, according to the packet instructions.
  3. 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.