Apple Pancakes With Compote
Make the most of your apples with these light and fluffy apple pancakes with maple apple compote.
Substitute:
- No apples? Try with pears or quince instead.
- No butter? Use olive oil instead.
- Dairy free? Use plant based milk and vegan butter instead.
- Vegan? Make a pancake batter from 150 g flour, 20 g oats, 1 tsp baking powder, 1 tsp chia seeds, 190 ml plant based milk, 10 ml olive oil and 1 tbsp maple syrup. Add the grated apple and follow the same recipe steps.
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Servings: 2
Ingredients:
2 Apples
For the pancake batter:
150 g Plain flour
6 g Baking Powder
2 Eggs (medium)
80 ml Milk of choice
25 g Butter (melted) / Vegan butter
20 g Maple syrup
5 g Vanilla paste
For the compote:
20 g Maple syrup
20 g Water
a pinch of Ground cinnamon
For cooking:
Olive oil / Coconut oil
For the topping:
Maple syrup
Flaked almonds
Recipe:
- Measure the ingredients.
- Grate 1 apple. In a large mixing bowl, mix together the flour and baking powder. Make a well in the center and, using a whisk, mix in the eggs, milk, butter, maple and vanilla.
- Beat until you have a smooth batter. Fold in the grated apple and set aside.
- Chop 1 apple skin on, into 1 cm small cubes. Place in a small pan, along with the maple syrup, water and cinnamon. Bring to a boil, then cover the pan and simmer for 5-10 minutes until tender.
- Heat a non-stick frying pan over medium heat and add a drizzle of olive oil. Add about 2 tbsp of batter per pancake and cook each side for about 2 minutes, until both sides are golden brown, and the pancake has risen to about 1.5 cm thick. Repeat until all the batter is used up.
- Serve the warm apple pancakes with the apple compote, a good drizzle of maple syrup and a sprinkle of flaked almonds.
How to store
Stack the pancakes, cover or place in an airtight container and store in the fridge for up to 3 days. Reheat the pancakes in the hot oven for 5 minutes and serve. To freeze; wrap and freeze your pancakes individually.
Leftovers
Pancake bread and butter pudding: tear or cut up the pancakes into small pieces. Place in a baking dish, pour over a custard mix and top with raisins and/or chocolate chips. Bake in the oven at 180C/160 fan/4 gas mark for about 30 minutes. Pancake trifle: Tear the pancakes up to fill the base of your favourite trifle recipe.
