Fluffy wholemeal pancakes with spiced caramelised apples
summary：Curtis Stone's fluffy pancakes topped with caramel apple make a great breakfast or dessert any time of the year....
Ingredients
Spiced caramelised apples
- 3/4 cup packed CSR Brand brown sugar
- 2 medium Jazz apples, peeled, cored, and each cut into 12 wedges
- 1/2 teaspoon Coles Brand ground cinnamon
- Small pinch Coles Brand ground nutmeg
- Pinch of salt
- 1 teaspoon fresh lemon juice
- 40g Coles Brand unsalted butter
- 1 cup Coles Brand plain flour
- 1 cup Coles Brand wholemeal flour
- 3 tablespoons CSR caster sugar
- 1 1/2 teaspoon Ward's baking powder
- 1/2 teaspoon McKenzies bicarbonate soda
- 1/2 teaspoon salt
- 1 3/4 cups buttermilk
- 2 large Coles Brand free range eggs
- 1 tablespoon Coles Brand canola oil
- Non-stick cooking spray
1. To make the spiced caramelised apples: In a medium heavy frying pan, stir the brown sugar and 1/4 cup water over high heat until the sugar has dissolved. Simmer until the syrup has reduced by about one-quarter, about 2 minutes. Add the apples, cinnamon, nutmeg, and salt, tossing to coat them in the caramel. Cook until the apples have softened, but are not mushy, and have a sheen from the caramel, about 8 minutes. Stir in the lemon juice and butter.
2. Meanwhile, to make the pancakes: In a large bowl, whisk the flours, sugar, baking powder, bicarbonate soda, and salt to blend. In a medium bowl, whisk the buttermilk, eggs, and oil to blend. Pour the buttermilk mixture into the flour mixture and stir with a wooden spoon just until moist but still lumpy.
3. Heat a large non-stick frying pan over medium-low heat. Spray the pan with non-stick spray. Using about 1/3 cup of batter for each pancake, spoon the batter into the pan, spreading to 12 cm diameter and cook until the pancakes are golden brown and puffed, 2-3 minutes per side. Wipe the pan with paper towels and spray with non-stick spray before cooking each batch of pancakes.
4. Spoon the apple mixture over the pancakes and serve immediately.