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Pancakes with griddled apples and hazelnuts
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300ml whole milk
55g plain flour
½ tsp salt
115g unsalted butter, melted
3 tbsp hazelnuts, toasted and chopped
4 apples, such as braeburn, unpeeled, cored and cut into 8 wedges
2 tbsp caster sugar
45g unsalted butter
1 cinnamon stick
1. Whisk 150ml milk with the fl our in a large measuring jug until it forms a smooth batter. Add the remaining 150ml milk, the salt, eggs and 15g melted butter. Whisk again until smooth. Set aside at room temperature for 10 minutes.
2. Meanwhile, for the apples, heat a griddle pan over a medium heat then griddle the apple wedges for 2-3 minutes on each side. (You can do this in a frying pan with a little vegetable oil if you don’t have a griddle pan.)
3. In a medium saucepan, heat the sugar over a medium-high heat until dissolved and golden brown. Do not stir. Add the butter and swirl the pan until combined. Stir in the apples and cinnamon until coated then leave to bubble for 3-4 minutes. The apples should remain crisp in the centre. Take off the heat and put a lid on to keep warm.
4. Meanwhile, heat a medium frying pan or crêpe pan and add a little of the remaining 100g melted butter. Pour in about 75ml (5 tbsp) pancake batter and cook for 2-3 minutes on each side, fl ipping once the pancake has lots of little bubbles and is golden brown underneath. Repeat with the remaining batter to make around 6 pancakes. Serve with the apples, hazelnuts and some vanilla ice cream, if liked.
This recipe first appeared in Waitrose & Partners Food, January 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
Per serving (6) 1947kJ
This recipe was first published in December 2018.