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
1½ tsp baking powder
1½ 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