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Apple and buttermilk pancakes
Apple and buttermilk pancakes
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Prep Time:
35 minutes
Cook Time:
35 minutes
Total Time:
70 minutes
Elevate breakfast with apple buttermilk pancakes, topped with roasted rhubarb and crispy granola.
Ingredients:
  • 1 bunch rhubarb, cut into 5cm lengths
  • 55g caster sugar
  • 1 orange, zested, juiced
  • 225g self-raising flour
  • 1 Granny Smith apple, cored, coarsely grated
  • 16.00 gm brown sugar
  • 1 Free Range Egg, lightly whisked
  • 250ml buttermilk
  • 60ml milk
  • 20g butter, melted
  • 130g granola
  • 600g thick vanilla yoghurt
Instructions:
  • Preheat your oven to 180C. Arrange the rhubarb in a shallow roasting pan in a single layer. Sprinkle with caster sugar, drizzle with orange juice, and then sprinkle with orange zest. Roast for 10 minutes until the rhubarb is tender but still holds its shape. Let it cool completely.
  • Lower the oven temperature to 100°C. Mix the flour, apple, and brown sugar in a large bowl. In a separate jug, whisk the egg, buttermilk, and milk together. Pour the liquid mixture into the flour mixture and stir well. Let it rest for 15 minutes.
  • Preheat a large non-stick frying pan over medium-low heat and brush with melted butter. Pour two 1/4 cup (60ml) portions of batter into the pan, leaving space for spreading. Cook for about 2 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden. Transfer to a baking tray, cover loosely with foil, and keep warm in the oven. Repeat with the remaining batter to make a total of 12 pancakes.
  • Arrange the pancakes on plates, layer with rhubarb, pan juices, and granola. Serve alongside yogurt.

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