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Apple pancakes with salted butter caramel sauce

Name: Apple pancakes with salted butter caramel sauce
Yield: Serves 4
Cuisine: British recipes
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

Published: 30 Nov 08
Updated: 26 May 25

Eric Lanlard’s apple and rum pancake recipe is served with a creamy caramel sauce.

Easy
December 2008

Test kitchen approved

Serves 4
Takes 30 minutes to make, 20 minutes to cook, plus resting

Eric Lanlard’s apple and rum pancake recipe is served with a creamy caramel sauce.

Nutrition: per serving

Calories: 955kcals
Fat: 63.1g (33.7g saturated)
Protein: 20g
Carbohydrates: 82.9g (43.9g sugars)
Salt: 0.7g

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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

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.
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.
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.

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.
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.