South African Pink Lady Apple Pancakes with Butterscotch Sauce
Lush is the word for these amazing South African Pink Lady Apple pancakes!
Serves: 4
Preparation time: 15 minutes
Cooking time: 15 minutes
INGREDIENTS:
Butterscotch sauce:
50g butter
50g soft brown sugar
2tbsp golden syrup
2tbsp single or double cream
Pancakes:
120g plain flour
Pinch of salt
1 large egg
300ml milk
2-3tsp vegetable oil
20g butter
2 South African Pink Lady apples, cored and thinly sliced
1tbsp caster sugar
METHOD:
1. For the butterscotch sauce, put the butter, brown sugar and syrup into a heavy-based saucepan and heat very gently until melted and smooth, though do not boil. Stir in the cream and set aside.
2. For the pancakes, beat together the flour, salt, egg and milk with a wire whisk or stick blender to make a smooth batter.
3. Heat a large non-stick frying pan and add a few drops of oil. Pour in a quarter of the batter, tilting the pan so that the batter flows over the surface. Cook over a medium heat for 1-2 minutes until set on the surface, then flip over to cook the other side. Make 4 pancakes in total, keeping them in a warm place.
4. Heat the butter in the frying pan and cook the apples for 3-4 minutes, turning often. Add the sugar and cook until lightly browned. Serve with the pancakes, drizzled with butterscotch sauce.
Cook’s tip: Feeling hungry? Make two pancakes each by doubling the batter quantity to 240g plain flour, a large pinch of salt, 2 large eggs and 600ml milk.