Name: Apple pancakes with cinnamon butter & syrup
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Makes 15
Cuisine: American
Ingredients: 300g self-raising flour; 1 tsp bicarbonate of soda; 2 medium eggs; 284ml carton buttermilk; 4 tbsp milk; 85g melted butter; 2 small-medium eating apples peeled, cored and grated; 50g dried cranberries; a little more butter or sunflower oil for frying; maple syrup to serve; 85g softened salted butter; 1 tsp cinnamon; 2 tsp caster sugar

Apple & cranberry pancakes with cinnamon butter & syrup

300g self-raising flour
1 tsp bicarbonate of soda
2 medium eggs
284ml carton buttermilk
4 tbsp milk
85g melted butter
2 small-medium eating apples
peeled, cored and grated
50g dried cranberries
a little more butter or sunflower oil
for frying
maple syrup
to serve

For the cinnamon butter

Method

step 1
To 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 2
Mix 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 3
Melt 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 4
To serve, stack pancakes on plates, top with a good knob of cinnamon butter and drizzle with maple syrup.