Fluffy Sourdough Pancakes with Caramel Apples
These delightfully light and fluffy pancakes are perfectly complemented by the caramel apples and berries drizzled with maple syrup (or apple syrup, the cheaper NZ version). Preferably use *ghee for cooking the pancakes as it won't burn over the prolonged cooking time. I make it regularly and keep it in a jar by the stove next to my olive oil, and salt and pepper. Find the recipe in my cookbooks. *If you don't have a sourdough starter see below for a variation.
Ingredients
- 2 cups flour (gluten-free: use 1 cup buckwheat flour and 1 cup brown rice flour)
- 2 free-range eggs
- 3/4 cup (about 150g) sourdough starter (if you are refreshing your starter you can use all of the extra starter in this recipe)
- 1 cup milk + extra if needed to thin
- pinch of salt
- *ghee or butter for cooking
Caramel Apples
- 4 apples - Granny Smith or Braeburn work best
- squeeze of lemon juice
- 1 tablespoon unrefined sugar
- 1/2 teaspoon cinnamon
- 50 g butter
Instructions
- On Saturday evening before bed, put all the ingredients into a bowl and beat with a wooden spoon for half a minute until smooth. The beating is important to aerate the mix. Cover the bowl with a plate and leave overnight. In summer (or if you have a warm kitchen) I put the bowl in the fridge overnight but in the cooler months I leave it on the kitchen bench.
- In the morning the pancake mix should be risen nicely. Don't mix the batter, just lightly fold to combine just before cooking. Heat a heavy based frying pan over a moderate heat. Pour one ladleful (approx 1/2 cup) into the hot pan - do not spread the mix out or swirl the pan, these are meant to be thick. Cook until the edges are golden then carefully flip and cook the other side until golden. Keep the pancake warm in a 100°C oven and cook the remaining mix. The pancake mixture won't keep its lightness for long so it is best to cook these all up at once and reheat any leftovers in the toaster (just like crumpets).
- Make the caramel apples. Peel and core the apples and slice into thin wedges (or use the cool apple gadget featured in my video). Put the apple slices in a bowl, add the lemon juice, sugar and cinnamon and toss to combine.
- In a frying-pan melt the butter. Once it is foaming add the apples and cook over a medium/high heat for 5 minutes/ Gently turn the apples with a spatula for even cooking.
- Eat the pancakes immediately topped with caramel apples, frozen berries (or fresh) and drizzle with maple/ apple syrup. Enjoy!
Notes
No Sourdough Starter? Still make the mixture the night before replacing the starter quantity with yogurt. And separate the eggs adding the yolks to the pancake mix and set aside the egg whites. In the morning add 2 teaspoons baking powder to the pancake batter. Whisk the egg whites until soft peaks form then fold through the pancake mix. Cook as above.