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Apple & cranberry pancakes with cinnamon butter & syrup

These spiced, American-style pancakes make a deliciously decadent yet easy to make brunch

  • Prep: 20 mins
    Cook: 20 mins
  • Makes 15
  • Easy
  • Makes 15
  • Easy
  • Calories 118
  • Carbohydrates 12
  • Saturated Fat 4
  • Sugar 3
  • Protein 2
  • Fat 7
  • Fibre 1
  • Salt 0.33

Nutrition per serving

  • Calories 118
  • Carbohydrates 12
  • Saturated Fat 4
  • Sugar 3
  • Protein 2
  • Fat 7
  • Fibre 1
  • Salt 0.33

Ingredients

  • 300g self-raising flour
  • 1 tsp bicarbonate of soda
  • 2 medium eggs
  • 284ml carton buttermilk
  • 4 tbsp milk
  • 85g melted butter
  • 2 small-medium eating apples, peeled, cored and grated
  • 50g dried cranberries
  • a little more butter or sunflower oil, for frying
  • maple syrup, to serve
  • 85g softened salted butter
  • 1 tsp cinnamon
  • 2 tsp caster sugar

Method

  1. To make the cinnamon butter, mix all the ingredients together, wrap in cling film, shape into a log and chill. You can make this up to 3 days ahead.

  2. Mix the flour, bicarb and a pinch of salt in a bowl. Make a well in the centre, then gradually whisk in the eggs, followed by the buttermilk, milk and melted butter. Once the mixture is smooth, stir in the grated apples and cranberries.

  3. Melt a little more butter in a non-stick pan or wipe with sunflower oil. When hot, add 1-3 small ladles of batter to the pan to make 1-3 small pancakes (depending on the size of your pan). Cook for 2-3 mins until bubbles appear and the underneaths are set and golden. Flip and cook for a few mins more. Transfer pancakes to a plate, cover with baking parchment and keep warm in a low oven. Cook the remaining pancakes.

  4. To serve, stack pancakes on plates, top with a good knob of cinnamon butter and drizzle with maple syrup.

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