Ingredients
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1kg apples, peeled, cored and thinly sliced
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1/4 cup (55g) caster sugar
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1/4 cup (60ml) water
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1 tablespoon lemon juice
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Ground cinnamon, to serve
Cinnamon butter
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100g butter, softened
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1/2 teaspoon ground cinnamon
Buttermilk pancakes
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2 1/2 cups (375g) self-raising flour
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1 teaspoon baking powder
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2 tablespoons caster sugar
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3 cups (750ml) buttermilk
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80g butter, melted, cooled
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1 egg, whisked
Method
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1Place apples, sugar, water and lemon juice in a medium saucepan. Cover and cook over medium-low heat for 15-20 minutes or until apples are tender but still hold their shape. Transfer to a bowl and set aside.
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2To make cinnamon butter, use electric beaters to whip butter until pale. Beat in cinnamon.
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3To make pancakes, sift flour, baking powder and sugar in a large bowl. Add buttermilk, butter and egg. Whisk until well combined.
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4Brush two small non-stick frying pans with a little of the extra melted butter. Heat over medium heat. Add 1/3 cup of mixture to each pan. Cook for two minutes, or until bubbles appear on the surface. Carefully turn over and cook for 1 minute.
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5Transfer pancakes to a plate and wrap loosely in a clean tea towel to keep warm. Repeat with remaining batter, greasing pan between each batch. If you find the pan is getting too hot, reduce heat slightly.
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6Serve pancakes with apples and cinnamon butter. Sprinkle with a little extra cinnamon.
Source: taste.com.au
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