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Serves 4
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For the stewed apple:
For the pancakes:
To serve:
- Place the apples in a saucepan and add the sugar, water and one teaspoon of cinnamon. Cook over a medium heat for 10-12 minutes or until the apple is soft with some small chunks still remaining.
- For the pancakes, sift the flour, sugar, baking powder and bicarbonate of soda into a bowl.
- In a large mixing bowl, whisk together the eggs, buttermilk, cinnamon and butter.
- Gradually stir in the dry ingredients until just combined.
- Heat a non-stick frying pan over a medium-high heat, then add some butter. When the butter begins to foam, add a small ladleful of the batter to the pan. Add as many ladlefuls as can fit in the pan without touching.
- Cook for 2-3 minutes until bubbles form in the centre of the pancakes and the edges are golden brown. Flip and cook for another minute until golden. Transfer to a plate and keep warm while you repeat with the rest of the batter.
- Stack the pancakes on a serving plate and top the stewed apple. Sprinkle with some chopped pecan nuts and drizzle with caramel sauce, to serve.
Nutrition Facts
Per serving: 604kcals, 22.6g fat (13.2g saturated), 86.8g carbs (19.1g sugars), 15g protein, 4.4g fibre, 0.782g sodium
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