Buttermilk Pancakes with Apples and Maple Syrup

Buttermilk Pancakes with Apples and Maple Syrup

These buttermilk pancakes with apple and maple syrup are thicker, North American-style pancakes. The addition of the  buttermilk in the pancakes and the topping of sweet dessert apples, all smothered with maple syrup, make this a delicious dessert.

Buttermilk Pancakes with Apples and Maple Syrup

4 servings (12 pancakes)
  • Preparation time: about 20 minutes
  • Standing time: 20 minutes
  • Cooking time: 30–40 minutes

  • Ingredients
  • For the pancakes
  • 225 g (8 oz) plain/all-purpose flour (1¾ cups)
  • 2 tsp baking powder
  • 55 g (2 oz) caster/superfine sugar (¼ cup)
  • 170 ml (6 fl oz) buttermilk (¾ cup)
  • 2 eggs, large (U.K.)/extra large (N.A.), beaten
  • 140 ml (5 oz) milk (⅔ cup)
  • 1 tsp vanilla extract
  • 40 g (1½ oz) butter (3 tbsp)
  • For the apples
  • 3 dessert apples
  • 40 g (1½ oz) butter (3 tbsp)
  • 1 tbsp icing/powdered sugar

  • To serve
  • maple syrup
  • crème fraîche


  • Method
  • Sift the flour and baking powder into a bowl and mix in the sugar.

  • Make a well in the centre and add the buttermilk, beaten eggs, vanilla extract, and most of the milk.

  • Gradually whisk the flour into the wet ingredients, adding enough extra milk to make a smooth, fairly thick batter.

  • Set aside to stand for 20 minutes.

  • Meanwhile warm 6 plates in the oven.

  • Now peel, core and thickly slice the apples.

  • Melt the butter in a large frying pan/skillet and add the apple slices in a single layer. Dust with the icing/powdered sugar and cook over a medium heat for 2–3 minutes on each side until golden. Tip onto a warmed plate, cover with foil, and keep warm in the oven while cooking the pancakes.

  • For the pancakes, melt the butter in a large, heavy gauged frying pan (skillet). Pour into a small bowl and use this to smear the pan between cooking each pancake using a wodge of kitchen paper,

  • Now wipe the pan clean with kitchen paper and then turn up the heat to get the pan really hot.

  • Reduce the heat to medium and then grease the pan with a little of the melted butter. (It should be lightly greased, not running with butter.)

  • Add 3 tablespoonfuls of batter and cook for 1–2 minutes until bubbles appear on the surface of the pancake and the underside is golden. Turn and cook for a further minute. Lift out onto a warmed plate, cover loosely with foil. and pop the plate back in the oven. Repeat using the remaining batter until there are 12 pancakes.

To serve

  • Pile three pancakes on each plate and top with the apple slices.Pour over maple syrup and serve with a spoonful of crème fraîche.
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Updated: January 30, 2020

Cinnamon Plum Cobbler

Plum Cobbler

A traditional fruit cobbler where juicy plums are baked, topped with balls of a soft dough, and sprinkled with sugar.

Cinnamon Plum Cobbler

4 servings
  • Preparation time: 25 minutes
  • Cooking time: 35–40 minutes

  • Ingredients
  • 900 g (2 lb) plums (about 14)
  • 2 tsp cornflour/cornstarch
  • 85 g (3 oz) demerara sugar (⅓ cup)
  • 1 tsp ground cinnamon
  • 170 g (6 oz) plain flour/cake and pastry flour (1⅓ cups)
  • 1 tsp baking powder
  • pinch of salt
  • 55 g (2 oz) butter, chilled and diced (¼ cup, or ½ stick)
  • 55 g (2 oz) caster/superfine sugar (¼ cup)
  • 180 ml (6 fl oz) buttermilk* (¾ cup)

Note

  • * 180 ml (6 oz) (¾ cup) full fat/whole milk plus 1 tablespoon of lemon juice can be substituted for the buttermilk. Just stir together and leave for 15 minutes to thicken up before using.

Equipment

  • You will also need a 23 cm (9 inch) (2 litre) round ovenproof dish about 5 cm (2 inches) deep.


  • Method
  • Preheat the oven to 190°C (375°F) (gas 5)

  • Wash and halve the plums then ease out the stones.

  • Mix the cornflour (cornstarch) in 150ml (5 fl oz) (⅔ cup) water.
  • Now add to a medium-sized pan along with the demerara sugar and cinnamon. Heat gently to dissolve the sugar, stirring occasionally.

  • Once the sugar has dissolved, add the plums, cover the pan and simmer gently for 5–10 minutes depending on the ripeness of the plums. You want the plums to soften but still keep their shape.

  • Begin making the topping by sifting the flour, baking powder, and salt into a large bowl.

  • Now rub the butter into the flour until it resembles breadcrumbs.

  • Stir through the sugar.

  • Using a pallet knife, gradually add the buttermilk to the flour mixture to bind it together and make a slightly sticky dough. You may not need all the buttermilk.

  • Next tip the plums into the dish and then dollop balls of dough on top of the plums, leaving space around each one and some of the fruit exposed. The balls of dough will expand when cooking.

  • Bake for 25–30 minutes until the top is golden and then let it sit for 5 minutes before serving.
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Updated: September 18, 2019