Salted Caramel Apple Pancakes

Products used

Ingredients

• 250g/9oz self-raising flour
• 2 tsp baking powder
• 2 tbsp caster sugar
• 3 large eggs
• 250ml/8.5fl oz whole milk
• 1 tsp vanilla extract
• 3 apples, cut into wedges or thick pieces
• 100g/3.5oz unsalted butter, plus an extra knob
• 150g/5oz soft light brown sugar
• 100g/3.5oz Clotted Cream with Salted Caramel flavour
• 1 pinch of sea salt flakes

Method

1. In a saucepan slowly melt 100g butter, 150g soft brown sugar and 100g Clotted Cream with Salted Caramel Flavour over a low heat, using a wooden spoon to gently mix.
2. Once all the sugar has dissolved and the mixture is smooth, take off the heat and stir through a generous pinch of Maldon sea salt. Set aside to cool slightly.
3. On a low heat, melt a knob of butter in a frying pan and add the apple slices. Cook them on each side for roughly 4 minutes until they are caramelized and softened. Keep turning them in the pan until they have cooked through and are starting to collapse but still holding their shape.
4. In a large bowl add the flour, baking powder and caster sugar and give it a whisk so it is well incorporated.
5. In a bowl, mix together the eggs, milk and vanilla extract. Make a well in the middle of the flour mixture and then slowly pour in the milk mixture, whisking as you go, until you have a smooth batter.
6. Heat a knob of butter in a non-stick frying pan and then when foaming, begin to ladle in your pancake batter to the size you want. Cook for a couple of minutes until you see small holes and bubbles appear in the batter, then flip the pancake and cook the other side until golden and cooked through. Repeat with the rest of the pancake batter, keeping the cooked pancakes on a tray in a low-heated oven to stay warm.
7. Stack the pancakes on a plate, topping with the cooked apples, a spoonful of Clotted Cream with Salted Caramel and a generous drizzle of the salted caramel sauce.