zoom
  • Print A4 A5
  • Save to your scrapbook
    • Close

    Save to your scrapbook

    Apple and Cinnamon Pancakes with Toffee Sauce

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note
      Close

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Apple and Cinnamon Pancakes with Toffee Sauce

    These American-style pancakes are smaller, thicker and puffier than our version. Try them on Shrove Tuesday, 4 March, or for a weekend brunch. This recipe uses Bramley apples and to find out more about this popular variety visit www.bramleyapples.co.uk. Bramley Apple Week takes place 3-9 February.

    • Vegetarian
    • Preparation time: 15 minutes to 20 minutes
    • Cooking time: 15 minutes to 20 minutes
    • Total time: 30 minutes to 40 minutes 40 minutes

    Makes: 12-16 small pancakes Serves: 4

    Ingredients

    • 25g butter, plus extra for frying
    • 300g Bramley apples, peeled, cored and finely chopped
    • Good pinch of ground cinnamon
    • 200g self-raising flour
    • 1 tsp baking powder
    • 50g caster sugar
    • 2 medium eggs, beaten
    • 150ml semi-skimmed milk
    • 3-4 tbsp Merchant Gourmet Banoffee Toffee Sauce
    • Waitrose Clotted Cream Ice Cream, to serve

    Method

    1. Heat the butter in a small pan, add the apples and cinnamon and cook gently for 5 minutes until the apples are softened, but not broken down. Leave to cool completely.
    2. Mix the flour, baking powder and sugar in a bowl. Make a well in the centre and add the eggs, then gradually beat in the milk to make a smooth batter. Gently stir in the apples.
    3. Melt a knob of butter in a non-stick frying pan until foaming. Add generous tablespoons of the batter, allowing room for them to spread slightly. Cook over a moderate heat for about 3 minutes until bubbles appear on the surface of the pancakes. Flip them over and cook for a further 2-3 minutes, until they are risen and golden brown. Keep the pancakes covered on a plate, separated with sheets of greaseproof paper, in a low oven while cooking the rest. Add a little butter for each batch.
    4. Gently warm the toffee sauce in a small pan, or in the microwave for 30 seconds. Serve 2-3 pancakes per person drizzled with the toffee sauce and scoops of Waitrose Clotted Cream Ice Cream.

    Your recipe note

    Edit your recipe note

    Cook's tips

    You can make these pancakes a few hours ahead of serving. To reheat, wrap in a foil parcel and put in a moderate oven for 10-12 minutes.

    Comments

    Average user rating

    5 stars

    Glossary