I love it when I have those slow to get started Sunday mornings. You know the ones, where by the time you’re up and thinking about breakfast it’s really more time for a Winnie the Pooh, Paddington Bear or Hobbit style elevenses. So this Sunday we decided to get the old cast-iron pan out and make something yummy….
Pancakes with Brandied Apples and Maple Syrup
- 1 cup self-raising flour
- ½ cup yoghurt
- ¾ cup milk
- 1 egg
- 1 tsp vanilla essence
- natural yoghurt
- brandied apples
- maple syrup
1. Place flour in bowl and make a well in the centre
2. Place yoghurt, milk, egg and essence in well
3. Mix, slowly incorporating flour to ensure you don’t get lumps. If lumps occur give the mixture a whisk or use electric beaters. If more liquid is required add extra milk
4. Heat fry-pan on medium heat
5. Add a small amount of vegetable oil and swirl to coat base of pan
6. Place enough pancake mixture on pan to make a pancake of desired size (I use about 3 tbsp to get a pancake about 15 cm diameter). Cook until bubbles form and start popping on pancake top. Turn and cook for the same time on the other side. You want your pancakes lightly browned on both sides
7. Place cooked pancake on a plate in an oven at 100 °C (212 F) until all pancakes are cooked and ready for plating
8. Repeat steps 4 to 7 until pancake mixture is used up
9. Serve with dollops of home-made yoghurt, brandied apples and drizzled with maple syrup
- 1 apple per person (I used Royal gala)
- 1-2 tablespoon brandy per person
1. Peel and core apples. Slice up the apple and place in a small pan
2. Add brandy to pan
3. Simmer on low heat until apples are soft but still retain shape. (Approximately 5-10 minutes depending on number of apples, type of apple and amount of heat)
Note 1: Pancake recipe can be easily increased for extra people. One egg is enough for up to double the recipe but everything else should just be multiplied up accordingly.
Note 2: I don’t add sugar to my pancakes as I prefer to add it as yummy syrups etc on top. I find adding the vanilla essence enables the pancakes to work without the sugar. If you prefer you could add a tablespoon of sugar to the mixture and remove the vanilla essence.
Note 3: In keeping with eating seasonally, in summer I like to serve my pancakes with berries that have either been crushed with a little added caster sugar or have been lightly simmered with a little caster sugar (still retaining their shape). I can’t wait until I can use my blueberries for this!