Apple & cranberry pancakes with cinnamon butter & syrup
By Sarah Cook
These spiced, American-style pancakes make a deliciously decadent yet easy to make brunch
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Prep:20 mins
Cook:20 mins
- Serves 5
- Easy
Nutrition per serving
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kcal 118
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fat 7g
-
saturates 4g
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carbs 12g
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sugars 3g
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fibre 1g
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protein 2g
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salt 0.33g
Ingredients
- 300g self-raising flour
- 1 tsp bicarbonate of soda
- 2 medium eggs
- 284ml carton buttermilk
- 4 tbsp milk
- 85g melted butter
- 2 small-medium eating apples, peeled, cored and grated
- 50g dried cranberries
- a little more butter or sunflower oil, for frying
- maple syrup, to serve
- 85g softened salted butter
- 1 tsp cinnamon
- 2 tsp caster sugar
Method
To make the cinnamon butter, mix all the ingredients together, wrap in cling film, shape into a log and chill. You can make this up to 3 days ahead.
Mix the flour, bicarb and a pinch of salt in a bowl. Make a well in the centre, then gradually whisk in the eggs, followed by the buttermilk, milk and melted butter. Once the mixture is smooth, stir in the grated apples and cranberries.
Melt a little more butter in a non-stick pan or wipe with sunflower oil. When hot, add 1-3 small ladles of batter to the pan to make 1-3 small pancakes (depending on the size of your pan). Cook for 2-3 mins until bubbles appear and the underneaths are set and golden. Flip and cook for a few mins more. Transfer pancakes to a plate, cover with baking parchment and keep warm in a low oven. Cook the remaining pancakes.
To serve, stack pancakes on plates, top with a good knob of cinnamon butter and drizzle with maple syrup.
