Make your own creamy caramel sauce to accompany these heavenly pancakes, flavoured with apples and rum. Another master creation from master patissier Eric Lanlard.
Ingredients
- 500ml milk
- 10g fresh yeast or 5g easy-blend yeast
- 1 tsp caster sugar
- 6 tbsp wholemeal flour
- 8 tbsp plain flour
- 4 large free-range eggs
- 40g unsalted butter, melted, plus extra to cook
- 2 tbsp oil
- 2 tsp dark rum
- 2 eating apples, peeled and cut into small cubes
- for the caramel sauce
- 65g salted butter
- 125g soft brown sugar
- 250ml double cream
Method
- 1. Warm 200ml milk in a pan until lukewarm. Pour into a bowl and add the yeast, stirring until dissolved. Stir in the caster sugar and 2 tbsp wholemeal flour. Rest for 1 hour in a warm place until it increases in size.
- 2. In a separate bowl, mix the remaining wholemeal flour with the plain flour and a pinch of salt, and gradually add the remaining milk. Add the yeast base and the eggs.
- 3. Add the butter to the batter mixture with the oil, rum and apples. Rest the batter in the fridge for at least 1 hour or up to 4 hours.
- 4. Meanwhile, make the sauce. In a pan, melt the butter, sugar, cream and a pinch of salt. Cook very gently until a nice dark caramel colour.
- 5. Grease a 20cm frying pan with a little butter and put over a high heat. Pour a small ladleful of the batter into the pan and swirl to cover the base. Cook for 2 minutes each side until golden. Repeat, using up the remaining batter. Keep the pancakes warm between sheets of baking paper. Serve with the caramel sauce.
Nutritional info
Per serving: 955kcals, 63.1g fat (33.7g saturated), 20g protein, 82.9g carbs, 43.9g sugar, 0.7g salt