22 Sep Apple Pancakes with Lemon-Spiced Butter
Brighten any day by treating your residents to this delicious dessert.
These fluffy buttermilk pancakes are a favourite treat, served anytime of the day. Full of energy boosting carbohydrates, our apple pancakes with lemon-spiced butter are the perfect Autumn comfort food, easing us into the cooler days whilst providing a vibrant splash of colour thanks to their mixed berry topping and red apple filling. Delicious.
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|Self-raising Flour||g||370||Gluten (in wheat, oats, rye and
barley), Wheat gluten
|Apple, Red Skin||Thinly slice||g||390|
|Frozen Mixed berry||g||750|
|Butter, Salted||g||120||Animal milk|
|Mixed or all Spice||g||30|
- Sift the ﬂour into a large mixing bowl. Make a well in the centre. Whisk the buttermilk and eggs together in a jug. Pour the buttermilk mixture into the well and whisk to make a smooth batter.
- Melt the butter in a pan over medium heat until foaming. Ladle the batter into the pan and top with apple slices. Cook for 1 min or until bubbles appear on the surface and the pancakes are golden
underneath. Turn and cook for further minute or until golden. Repeat continuously, using the remaining batter and apple slices, greasing the pan with butter before each batch.
- To make lemon-spiced butter: whip the butter, mixed spice and lemon rind together, until the butter becomes light and creamy. You may need to add a small amount of water or milk to assist the mixing process.
- To serve: Spread pancakes with lemon-spiced butter and arrange in a stack. Top with berries and serve immediately.