Fluffy Pancakes with Caramelised Apple Centre

Caramelised Apple Centre

Make these apple centres ahead of time and keep in the freezer until required.

INGREDIENTS

• 6 Braeburn apples
• 150g caster sugar
• 45g unsalted butter
• 1 teaspoon of mixed spice

METHOD

• Dice the apples into 1cm cubes
• Add the sugar to a heavy base pan and cook on medium heat until it starts to colour
• Once a light golden colour, add butter followed by the apples. Cook until the apple is tender and nicely caramelised
• Leave the mixture to cool. Spoon the mixture onto a baking tray, lined with silicone paper. Try to keep the apple mixture in round shapes, as we will be adding it to the pancakes later
• Put the mixture in the freezer

Maple Candied Pecans

INGREDIENTS

• 75g pecan halves
• 75g maple syrup

METHOD

• Make these ahead of time and keep in an airtight container
• Add both ingredients to a pan and cook gently until the maple is completely evaporated, stirring occasionally. Pour onto a silicone paper-lined baking tray

Vanilla Crème Fraiche

INGREDIENTS

• 250g crème fraiche
• 50ml double cream
• 35g icing sugar
• 1 vanilla pod – deseeded or 2ml vanilla extract

METHOD

• Whisk all the ingredients together until slightly thickened

Pancake Batter 

INGREDIENTS

• 290g plain flour
• 60g caster sugar
• 10g baking powder
• 1/4 teaspoon of baking soda
• 380g milk
• 60g natural yogurt
• 60g melted butter
• 5g vanilla extract
• 1 whole egg

METHOD

• Put all the dry ingredients into a large mixing bowl
• In a separate bowl, whisk all the wet ingredients together and slowly pour into the dry ingredients
• Whisk all together well to form a batter
• Heat a small frying pan with a touch of butter; add a small amount of batter to cover the bottom of the pan. Place the frozen apple disc in the middle of the batter and cover with a little more batter
• Cook for a couple of minutes, then flip, and finish cooking
• Serve with the maple pecans and whipped vanilla crème fraiche

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