Apple pancakes with salted butter caramel sauce
- December 2008
- 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.
- 63.1g (33.7g saturated)
- 82.9g (43.9g sugars)
- 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
- 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.
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