Fluffy Pancakes with Caramelised Apple



150g self raising flour

¼ tsp ground cinnamon

½  tsp baking powder

Pinch of salt

2 tabsp caster sugar or maple syrup

250ml buttermilk

1 large eggs

Oil for frying

Icing Sugar for dusting

Few fresh sprigs of mint


Caramelised Apple

3 dessert apples

2 tabsp caster sugar

1 tsp ground cinnamon

Knob of butter

100ml local honey or maple syrup

200ml of good quality apple juice



For the pancake batter, add the flour, cinnamon, baking powder and salt into a large bowl. In a jug crack in 4 eggs and lightly whisk. Measure in the buttermilk and maple syrup. Lightly whisk to combine. Make a well in the centre of the dry ingredients and gradually starting pouring the liquid into the dry ingredients. Mix well until everything is combined and smooth.

Heat a large frying pan over a medium heat and add 2 tsp of oil. Wipe the pan with kitchen paper to oil the base evenly . Drop in heaped tablespoons of batter to the pan, spacing well apart and cook for 2 minutes or until you see small bubbles rise to the surface. Flip and cook for another minute. Transfer to a plate, cover with a tea towel and keep warm in a low oven until you make the rest of your pancakes.

For the caramelised apple, peel, core and cut into wedges. Add sugar and cinnamon into a bowl and mix to combine. Add the apple wedges and toss to coat. Heat the butter in a frying pan until it starts to foam. Add the apples and fry over a medium heat for 5– 8 minutes or until evenly golden brown and starting to caramelise on both sides. Pour in the apple juice and honey or maple syrup and allow to bubble over a medium heat until apples are soft and sauce has thickened.

For serving arrange 3 pancakes per serving in the centre of the plate top with some caramelised

apple and a good drizzle of honey or syrup. Dust with icing sugar and garnish with a sprig of fresh mint. Enjoy immediately


Crepe Pancakes

 Here I am sharing a delicious recipe for thin pancakes

Ingredients: Makes 10

100g plain flour

Pinch of salt

20g caster sugar

300ml whole milk

2 egg beaten

2 tabsp sunflower oil plus extra for pan



Add the flour, caster sugar and salt to a bowl and using a dry whisk mix well to combine

Measure milk into a jug, crack in eggs followed by the oil and whisk lightly with a fork.

Make a well in the centre of the dry ingredients and slowly add the milk whisking all the time until you have a smooth thin batter.

Heat a non stick pan and lightly coat with sunflower oil using some kitchen paper.

Add in just enough batter, swirling the pan around to spread the batter as thin as possible. Turn the pancake over when lightly golden on the bottom and cook for a further 1 minute.

Serve  Suggestions :

Great with caster sugar, lemon juice (freshly squeezed) and mable, golden syrup or honey

Try with fresh strawberries and cream with a dusting of icing sugar

Need I say, bananas & chocolate sauce

For a savoury pancake omit the caster sugar and make a BLT…


Whatever way you choose to eat yours, I hope you all enjoy them with family and friends Yum


Chocolate & Orange Sauce


85ml cold water

75g sugar

100g good quality chocolate

Zest of 1 orange


Add the water & sugar into a saucepan and place over a medium heat. Allow the sugar to dissolve and liquid is syrupy like. Remove from the heat and add the chocolate & orange. Stir with a wooden spoon until everything is smooth. Pour into a jug for serving or store in an airtight container for up to 2 weeks

Caramel Sauce


80ml cold water

150g Sugar

40g Butter

130ml Cream


Add the sugar & water into a small saucepan over a high heat and allow the sugar to dissolve. Do not stir the contents with a spoon, only shuffle the pan if necessary. Boil for about 10 or until it turns a lightly golden colour . Lower the heat and stir in the butter & cream. Stir to combine and or until caramel is smooth. Pour into a jug for serving or store in an airtight container in the fridge for up to 2 weeks.