Eggs benedict with smoked salmon & chives
Get your poaching technique honed and serve up this brunch classic – it's easily-doubled to feed a family or crowd
Apple pancakes with cinnamon butter & syrup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 15
Skip to 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 applespeeled, cored and grated
- 50g dried cranberries
- a little more butter or sunflower oilfor frying
- maple syrupto serve
For the cinnamon butter
- 85g softened salted butter
- 1 tsp cinnamon
- 2 tsp caster sugar
Nutrition: per pancake
- kcal118
- fat7g
- saturates4g
- carbs12g
- sugars3g
- fibre1g
- protein2g
- salt0.33glow
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.
