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Apple pancakes with lemon-spiced butter

  • 0:10 Prep
  • 0:20 Cook
  • Makes 10


  • 150g (1 cup) self-raising flour
  • 375ml (1 1/2 cups) buttermilk
  • 1 egg, lightly whisked
  • 40g butter
  • 1 medium pink lady apple, peeled, cored and thinly sliced
  • 250g mixed fresh berries, to serve

Lemon-spiced butter

  • 100g butter, softened
  • 2 teaspoons mixed spice
  • 2 teaspoons finely grated lemon rind


  • 1
    Sift the flour into a large mixing bowl. Make a well in the centre. Whisk the buttermilk and egg together in a jug. Pour the buttermilk mixture into the well and whisk to make a smooth batter.
  • 2
    Melt half the butter in a medium non-stick frying pan over medium heat until foaming. Spoon 80ml (1/3 cup) of the batter into the pan and top with apple slices. Cook for 1 minute or until bubbles appear on the surface and the pancake is golden underneath. Turn and cook for a further minute or until golden. Repeat with remaining batter and apple slices, greasing pan with butter before each batch. (To freeze, see below.)
  • 3
    To make lemon-spiced butter: combine the butter, mixed spice and lemon rind in a small bowl. (To freeze, see below.)
  • 4
    To serve: Spread pancakes with lemon-spiced butter and arrange in a stack. Top with berries and serve immediately.

Source: taste.com.au


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