Apple Pancakes


2 apples, quartered, cored, diced
1 ¼ cups wholemeal self-raising flour
½ cup self-raising flour
1 tbs maple syrup
1 ½ cups buttermilk
2 eggs, lightly beaten
Melted ghee or olive oil cooking spray, for cooking
Greek yoghurt to serve, optional

Maple roasted apples
6 large apples (we recommend Pink Lady)
1/3 cup maple syrup
75g butter, chopped


  1. For the maple roasted apples; Place a large non-stick roasting pan into oven. Preheat pan and oven 230°C fan forced. Quarter, core and cut apples into 2cm-thick wedges. Spray hot pan with oil then add apples, maple syrup and butter. Stir to coat. Place pan back into oven. Roast 15 minutes, turning apples after 8 minutes, until apples are tender and sticky. Reduce oven 150°C.
  2. Meanwhile, to make pancakes, stir flours into a large bowl. Whisk maple syrup, buttermilk and eggs together until well combined. Pour into the flour mixture, stir to combine. Stir in the apples.
  3. Brush melted ghee or oil over base of a medium, non-stick frying pan over a medium heat. Place a greased 9 ½ cm round cutter into the pan. Spoon 1/4 cup batter into the round. Cook for 3 minutes, or until bubbles appear on the surface. Remove the cutter. Carefully turn over, cook for a further 2-3 minutes, or until golden underneath. Place cutter back into the pan, repeat to cook a second pancake. Place pancakes onto a tray, keep warm in the oven. Repeat with remaining ghee and batter to make 12 pancakes.
  4. Serve pancakes topped with maple roasted apples and yoghurt.


? Pink Lady®, Jazz™, Red Delicious, Fuji and Kanzi™ are best for this recipe

Tip If you don’t have a large cutter, spoon ¼ cup batter into the pan and spread into a round using a teaspoon.

Tip Pancakes will keep 2-3 days in the fridge. They can be warmed in the oven, microwave or between baking paper in a sandwich press.

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