These spiced, American-style, apple-filled pancakes make a deliciously decadent yet easy to make brunch
Prep:20 mins
Makes 15
300g self-raising flour1 tsp bicarbonate of soda2 medium eggs284ml carton buttermilk4 tbsp milk85g melted butter2 small-medium eating apples, peeled, cored and grated50g dried cranberriesa little more butter or sunflower oil, for fryingmaple syrup, to serve
STEP 1To 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.STEP 2Mix 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.STEP 3Melt 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.STEP 4To serve, stack pancakes on plates, top with a good knob of cinnamon butter and drizzle with maple syrup.
