Apple Pancakes With Crunchy Almond Crumble

·         Serves4

·         Prep 2 minutes 

·         Cook 8 minutes


·         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


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

Apple Pancakes With Crunchy Almond Crumble


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