Apple pancakes with salted butter caramel sauce

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.