Buttermilk pancakes with stewed apple and pecans


Serves 4

For the stewed apple:

2 cooking apples, peeled and chopped

1 tbsp sugar
1 tbsp water
2 tsp cinnamon

For the pancakes:

280g plain flour
40g caster sugar
1 ½ tsp baking powder
1 ½ tsp bicarbonate of soda
2 large eggs
500ml buttermilk
2 tsp cinnamon
90g butter, melted, plus extra for cooking

To serve:

Pecans, chopped

Caramel sauce

  1. 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.
  2. For the pancakes, sift the flour, sugar, baking powder and bicarbonate of soda into a bowl.
  3. In a large mixing bowl, whisk together the eggs, buttermilk, cinnamon and butter.
  4. Gradually stir in the dry ingredients until just combined.
  5. 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.
  6. 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.
  7. 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.

Per serving

604kcals, 22.6g fat (13.2g saturated), 86.8g carbs (19.1g sugars), 15g protein, 4.4g fibre, 0.782g sodium