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
- 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.
- 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.
- 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.
- 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.