Ok, so I realise this recipe is a bit late considering I made these for Pancake Tuesday… but really, why not just make them anyway and have pancakes whenever you like?!
Apple and cinnamon is a combination I love. The pancakes are moist and just a little spicy, the apples just a little crunchy, and the maple sauce super sweet and syrupy. It’s all together delicious!
Apple & Cinnamon Pancake Stacks
Serves 4 – Ready in 35 minutes
Apples in maple sauce:
- 2 apples (whatever you’ve got – this is a good way to use up slightly wrinkly old ones! If you’re buying them especially, granny smiths are great for cooking)
- 2 tbsp butter
- 2 tbsp brown sugar
- 1 tsp cinnamon
1/2 cup maple syrup
- 1 1/2 cups plain flour
- 3 tsp baking powder
- 1 tsp cinnamon
- Pinch salt
- 1 tbsp sugar
- 1 1/4 cups milk
- 1 egg
- 3 tbsp unsalted butter, melted
- 1 tsp vanilla extract
For the apples:
- Core and cube apples (you can peel if you like – I didn’t bother).
- Place butter, brown sugar, cinnamon and maple syrup in a saucepan. Add apples.
- Cook over medium heat until apples are tender (around 5-6 minutes). While this is cooking, start on the pancakes!
For the pancake:
- Sift dry ingredients into a bowl and form a well in the centre.
- Mix melted butter, milk, egg and vanilla and pour into the dry ingredients, whisking to combine.
- At this point, add more milk if needed to achieve the desired consistency. It should be a thick batter, but able to be easily ladled out.
- Grease and heat a frying pan. Use a ladle to scoop out around 1/4 cup mixture at a time and drop into the pan, forming flat circles. You should fit a few in the pan at a time. Turn each pancake once bubbles appear on the surface, then cook for a minute or two on the second side until browned evenly.
- Place cooked pancakes on a plate, covered with a clean tea towel, to keep warm while you cook the rest.
- Stack pancakes on serving plates. Spoon over apples and sauce.
- Enjoy with a good cup of tea and some pancake-loving friends!
Welcome to Summer! With it’s vibrant flavours and colours, and using the two ingredients we have an abundance of at the moment – loganberries and lemons – I think this slice is a beautiful way to welcome the season. I suppose you could also say it looks vaguely festive, with the bright red berries, but even though it’s December I’m not quite ready for Christmas baking just yet ;).
But seriously, check these out. Nothing beats fruit straight from the tree or the vine!
This slice is pretty easy to make, but looks beautiful. It’s really an adaptation of an adaptation of an adaptation, as many good recipes are – the furthest back source, so far as I can find, is the Smitten Kitchen. There, it’s made with pistachios and apricots, but as you can see I’ve changed up the fruit and the nuts – it really is a versatile recipe, just use whatever you have on hand and trust your instinct in combining flavours!
Here’s how to make the slice:
Apple, loganberry & walnut slice:
- 1 cup flour
- ½ teaspoon salt
- ¼ cup sugar
- 125 g unsalted butter, cold
- 110g (3/4 cup) walnuts
- 1½ tablespoons flour
- pinch of salt
- 75g sugar
- 70g butter
- 1 large egg
- 1 teaspoon vanilla
- 350 grams (approximately) apples and loganberries
- Rind of 1 lemon
- Juice of 1/2 lemon
- Icing sugar to dust
- Preheat oven to 180°C and line the base and sides of a 20cm square baking tin with baking paper.
- In a food processor, combine flour, salt and sugar. Add butter, in chunks and process until clumpy. Press the dough firmly and evenly into the tin. Bake for 15 minutes or until pale golden. This is about right:
- In the unwashed food processor, finely grind the walnuts, flour, salt, and sugar. Add the butter and process until combined. Add the egg and vanilla, blending until it forms a smooth paste. (if, at this point, your trusty old food processor breaks like mine did, you can mix it to a paste by hand if your nuts are crushed already).
- Spread the filling evenly over the cooked base.
- Slice apples and de-stem loganberries. Combine with lemon zest and juice, and evenly spread over the walnut paste.
- Bake the slice for around 50 minutes, or until golden and a skewer inserted into the filling comes out clean. Leave in pan to cool.
- Dust with icing sugar to decorate and cut into squares, or serve however you like.
- Left-over slice (if there is any!) will keep in an airtight container in the fridge, I’d imagine for a couple of days.