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Caramelised-apple buttermilk hotcakes with cinnamon butter
Caramelised-apple buttermilk hotcakes with cinnamon butter
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Surprise your loved one with fluffy buttermilk pancakes topped with caramelized apples for breakfast.
Ingredients:
  • 120g butter, at room temperature
  • 80ml (1/3 cup) maple syrup
  • 3.75 gm ground cinnamon
  • 225g (1 1/2 cups) self-raising flour
  • 55g (1/4 cup, firmly packed) brown sugar
  • 310ml (1 1/4 cups) buttermilk
  • 2 eggs, lightly whisked
  • 20g butter, extra
  • 3 pink lady apples, cored, cut into wedges
  • Melted butter, to grease
  • Maple syrup, extra, to serve
Instructions:
  • Preheat the oven to 100°C. Whip the butter with an electric beater until light and creamy. Mix in the maple syrup and cinnamon until fully incorporated. Chill in the fridge for 30 minutes, covered with plastic wrap.
  • In a large bowl, mix the flour and sugar, then create a well in the center. In a separate jug, combine the buttermilk and egg, then gradually whisk into the flour mixture until a smooth batter forms. Cover with plastic wrap and let it rest for 20 minutes.
  • In a large non-stick frying pan over high heat, melt the extra butter until foaming. Cook one-third of the apple slices for 1-2 minutes on each side until golden brown. Transfer to a bowl. Repeat with the remaining apple slices in two more batches.
  • 1. Coat a small non-stick frying pan with a bit of melted butter and heat on medium-low heat. Layer one-sixth of the apple slices on the bottom. Pour 125ml (1/2 cup) of batter over the apples. Cook for 1 1/2-2 minutes until bubbles form on the surface and the hotcake is golden brown underneath. Carefully flip and cook for another minute or until golden. Transfer to a heatproof plate, cover with foil, and keep warm in the oven. Repeat with remaining melted butter, apple slices, and batter for a total of 6 batches, reheating the pan between each batch.
  • Plate the buttermilk hotcakes. Add a generous spoonful of the cinnamon butter and drizzle with extra maple syrup. Serve hot.

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