Apple pancakes with cinnamon butter & syrup

200 kcal or less 30-60 minutes 4 servings american pancakes apple apples boxing day brunch breakfast pancakes buttermilk buttermilk pancakes christmas christmas day morning cinnamon crêpes dried cranberries festive entertaining indulgent pancakes and syrup xmas

N/A

Makes 15

Source

Ingredients

300g self-raising flour

1 tsp bicarbonate of soda

2 medium eggs

284ml carton buttermilk

4 tbsp milk

85g melted butter

2 small-medium eating apples , peeled, cored and grated

50g dried cranberries

a little more butter or sunflower oil , for frying

maple syrup , to serve

85g softened salted butter

1 tsp cinnamon

2 tsp caster sugar

Method

To make the cinnamon butter, mix all the ingredients together, wrap in cling film, shape into a log and chill. You can make this up to 3 days ahead.

Mix the flour, bicarb and a pinch of salt in a bowl. Make a well in the centre, then gradually whisk in the eggs, followed by the buttermilk, milk and melted butter. Once the mixture is smooth, stir in the grated apples and cranberries.

Melt a little more butter in a non-stick pan or wipe with sunflower oil. When hot, add 1-3 small ladles of batter to the pan to make 1-3 small pancakes (depending on the size of your pan). Cook for 2-3 mins until bubbles appear and the underneaths are set and golden. Flip and cook for a few mins more. Transfer pancakes to a plate, cover with baking parchment and keep warm in a low oven. Cook the remaining pancakes.

To serve, stack pancakes on plates, top with a good knob of cinnamon butter and drizzle with maple syrup.