Jess' Autumnal pancakes
This cosy recipe celebrates Irish apples which I adore at this time of year. These can be made ahead of time, just keep them warm on super low in the oven.
By Jess Murphy
4 people
0 minutes
0 minutes
Ingredients
- 1 - Apple Grated with the juice squeezed out
- 1 tsp Baking Powder
- 30 g Butter browned (ref method)
- 375 ml Buttermilk
- 3 tsp Chia Seeds
- 0.5 tsp Cinnamon
- 2 - Free Range Eggs
- 225 g Plain Flour
- 50 g Sugar plain white sugar
- 1 tsp Vanilla Extract
Garnish:
-
1
-
Blackberries
-
1
-
Mascarpone Cheese
-
30
g
Pecans
toasted
Toffee Apples:
-
2
large
Apple
cored and sliced
-
50
g
Brown Sugar
-
30
g
Butter
-
60
ml
Milk
Method
Method:
- In a medium bowl, add your dry ingredients; flour, baking powder, cinnamon and chia seeds, you can do this the night before to save time if you wish.
- Then in another bowl add your wet ingredients except …..the brown butter
- Now mix together, not completely smooth. The trick to pancakes is to keep it a little lumpy batter , when it's combined then add your brown butter and you're ready to pan fry on a very low medium heat. I prefer this as morning distractions like making coffee and multitasking get in everyone's way.
- Then in another pan melt your butter and sugar together once bubbly and well combined add your milk and it will bubble away, then add your apple slices, cook them out for around 2 minutes.
- Once the pancakes are made, serve with your toffee apples and a dollop of mascarpone , a sprinkle of pecans and blackberries for the ultimate demure brunch .
