Apple Pancakes With Crunchy Almond Crumble
·
Serves4
·
Prep 2 minutes
·
Cook 8 minutes
Ingredient
·
3 pink lady apples
·
30g butter
·
2 teaspoons brown sugar
·
325g bottle buttermilk pancake shake
·
Extra 15g butter, melted
·
1 teaspoon ground cinnamon
·
Extra 2 tablespoons brown sugar
·
¹⁄³ cup honey-roasted almonds, roughly chopped
·
Vanilla ice-cream, to serve
Recipe
1. Halve, quarter
and core the apples. Cut into thin slices. Melt butter in a large nonstick
frying pan over medium-high heat. Add apple. Cook, stirring occasionally, for 2
minutes or until just tender and golden. Transfer to a plate. Sprinkle apple
with sugar. Wipe pan clean.
2. Meanwhile, shake
pancake bottle to loosen ingredients. Follow packet directions to prepare
batter. Shake vigorously until smooth.
3. Reheat frying
pan over medium heat. Brush with a little melted butter. Pour ¼ cup pancake
batter into pan, spreading to form a 10cm round. Repeat to make 1 more pancake.
Arrange ¼ apple slices over pancakes. Cook for 1 to 2 minutes each side,
turning carefully (see notes), or until golden and cooked through. Transfer to
a plate.
4. Brush pan with
butter. Repeat with remaining ½ cup batter and ¼ of the apple mixture to make 2
more pancakes.
5. Combine
cinnamon, extra sugar and almonds in a bowl. Top pancakes with remaining apple
mixture and ice-cream, and sprinkle with almond crumble. Serve.
·
Nutrition: (per serve) 1918kJ; 21.5g fat; 10.8g sat fat; 6.8g
protein; 58.2g carbs; 3.6g fibre; 24mg chol; 450mg sodium.
Apple Pancakes
With Crunchy Almond Crumble
