Sunday Morning Apple Pancakes
Ever wondered why that first pancake often fails? There are a few things in play here, first, the heat of the pan is important to seal the batter as soon as it hits the hot pan. Too cold and it will stick.Secondly, often the pan needs to "season" with a thin film of fat. Again, if the pan is not hot enough, the fat won't spread evenly and the first pancake will stick. Personally, I find that first pancake a good excuse to taste test the batch to come.
Ingredients
- 1 ½ cups standard white flour
- 1 teaspoon baking powder
- 1 ¼ cups milk
- ½ cup yoghurt
- 2 eggs
- 1 cooking apple, grated (see suggestions above)
- Ghee or butter for cooking
Cinnamon honey caramel sauce
- 50 g butter
- 2 tablespoons honey
- 1 teaspoon cinnamon
- Pinch of salt
- 1 tablespoon lemon juice
Instructions
- Place the flour and baking powder into a bowl, and use a whisk to combine and aerate. Pour in the milk and yoghurt and whisk into a smooth batter.
- Add the eggs and beat until creamy, all the time incorporating air into the mix for lighter pancakes. Fold through the grated apple.
- Heat a heavy-bottomed frying pan over a moderate to high heat. Make sure the pan is hot before continuing. Once hot, add a small knob of butter (or gheto the pan and swirl to evenly coat the base.
- Use a half-cup scoop to pour the batter into the pan and quickly tilt the pan to spread the batter to the edge. The pancake should be on the thin side. Once bubbles appear on the surface, flip and cook until golden on both sides. Repeat with the remaining mixture.
- To make the cinnamon honey caramel sauce, combine the butter, honey, cinnamon, and salt in a small saucepan and bring to a gentle simmer. Remove from the heat, add the lemon juice and pour into a serving bowl.
Notes
This recipe also makes delicious Afternoon Apple Pikelets, simply reduce the milk to ½ cup to make a thicker batter. Dollop spoonfuls into a hot frying pan and cook as above. Makes about 12 pikelets.