Pancakes with apple and salted caramel sauce - recipe

Pancakes with apple and salted caramel sauce

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For the pancakes

For the salted caramel sauce

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  1. 1

    Warm 200ml milk in a pan until luke warm. In a seperate bowl add the yeast and 2 tbsp of the wholemeal flour. Then add the caster sugar and whisk together. Pour in the warm milk and whisk. Leave to rest for at least 1 hour until it doubles in size

    For this step you'll need:

    • 200ml Milk (whole)
    • 7g Easy bake yeast
    • 2 tbsp Plain wholemeal flour
    • 2tsp Unrefined golden caster sugar
  2. 2

    In the meantime you can start the sauce. In a pan melt the caster sugar slowly to make a caramel sauce. Add in the butter and salt and continue to stir. Add in the cream a little at a time, continuing to stir.

    For this step you'll need:

    • 125g Unrefined golden caster sugar
    • 65g Butter (salted)
    • pinch Salt
    • 250ml Double cream
  3. 3

    Mix the remaining wholemeal flour, the plain white flour, a pinch of salt, eggs, remaining milk, rum and oil, then whisk together. Finally add in the chopped apples. Rest the batter in the fridge for at least 1 hour (or up to 4 hours).

    For this step you'll need:

    • 4 tbsp Plain wholemeal flour
    • 8 tbsp Plain white flour
    • 4 Egg(s) (free range) large
    • 300ml Milk (whole)
    • 2tsp Dark rum
    • 2 tbsp Oil plus extra for cooking
    • 2 Apple(s) granny smiths, peeled and cubed
  4. 4

    Grease a 20cm frying pan with a little oil and put over a high heat. Pour a small ladleful of the batter into the pan and swirl to cover the base. Cook for 2 minutes each side until golden. Repeat using up the remaining batter. Keep the pancakes warm between sheets of baking paper. Serve with the caramel sauce.

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