Bramley apple pancakes with toffee sauce and yogurt recipe

By Debbie Major

  1. Serves 4-6
  2. Ready in 30 minutes
  3. Rating

This quick pancake recipe is great for breakfast, or as a pudding served with maple syrup and vanilla ice cream.

tried and tested
Bramley apple pancakes with toffee sauce and yogurt

Ingredients

  1. 50g butter
  2. 225g self-raising flour
  3. 2 tsp baking powder
  4. 50g caster sugar
  5. 175ml buttermilk
  6. 2 medium eggs
  7. 175ml full-cream milk
  8. 500g Bramley apples
  9. 1 tsp vanilla extract
  10. Greek-style natural yogurt, to serve

For the toffee sauce

  1. 50g unsalted butter
  2. 50g light muscovado sugar
  3. 2 tbsp golden syrup
  4. 2 tbsp double cream

Method

  1. 1. Make the toffee sauce. Put the butter, sugar and golden syrup into a small saucepan and bring slowly to the boil, stirring. Reduce the heat and simmer for 3 minutes or until thick. Stir in the cream, then remove from the heat and set aside to cool.
  2. 2. Make clarified butter by melting the butter in a pan. Remove from the heat and stand for a few minutes. Pour off the clear butter into a bowl and reserve. Discard the milky-white solids at the bottom of the pan.
  3. 3. Sift the flour, baking powder and sugar into a bowl. Make a well in the centre, then add the buttermilk, eggs and milk. Whisk until smooth and thick. Peel, core and coarsely grate the apples and measure out 300g. Stir into the batter with the vanilla.
  4. 4. Heat a large, non-stick frying pan over a medium heat. Brush the base with a little of the clarified butter. Add 4 large spoonfuls of the batter, spaced well apart, and cook for 2 minutes or until bubbles appear on top of the pancakes and they are golden brown underneath. Flip and cook for another minute. Transfer to a plate and keep warm while you cook the rest, to make about 16.
  5. 5. Pile the pancakes onto warmed plates, top with a large spoonful of yogurt and drizzle with the toffee sauce. Serve immediately.

Nutritional info

Per serving (based on 4): 682kcals, 32.1g fat (19g saturated), 13.3g protein, 91.4g carbs, 48.6g sugar, 1.8g salt

Chef's tip

Apples discolour quickly when peeled, so drop the pieces into lightly acidulated water (water and lemon juice) as you go.

Comments

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HollyLK

March 12

Great recipe, made a brilliant breakfast! I kept the batter in the fridge for 2 days and used as required, while the apple grating did discolour it didn't effect the taste at all. Tasted just as good with a drizzle of golden syrup over the yogurt as with they did with toffee sauce.

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