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Buttermilk pancakes with apples and cinnamon butter

  • 0:20 Prep
  • 0:30 Cook
  • 4 Servings


  • 1kg apples, peeled, cored and thinly sliced
  • 1/4 cup (55g) caster sugar
  • 1/4 cup (60ml) water
  • 1 tablespoon lemon juice
  • Ground cinnamon, to serve

Cinnamon butter

  • 100g butter, softened
  • 1/2 teaspoon ground cinnamon

Buttermilk pancakes

  • 2 1/2 cups (375g) self-raising flour
  • 1 teaspoon baking powder
  • 2 tablespoons caster sugar
  • 3 cups (750ml) buttermilk
  • 80g butter, melted, cooled
  • 1 egg, whisked


  • 1
    Place 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.
  • 2
    To make cinnamon butter, use electric beaters to whip butter until pale. Beat in cinnamon.
  • 3
    To make pancakes, sift flour, baking powder and sugar in a large bowl. Add buttermilk, butter and egg. Whisk until well combined.
  • 4
    Brush 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.
  • 5
    Transfer 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.
  • 6
    Serve pancakes with apples and cinnamon butter. Sprinkle with a little extra cinnamon.

Source: taste.com.au


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