UFS Caddies

Sweet Apple Pancakes with a Spicy Plum Sauce

Peter Gorton
Serves: 16
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Ingredients

  • PANCAKE MIX
  • Large eggs 2
  • Water 125ml
  • Milk 125ml
  • Flour 110g
  • Salt pinch
  • Calvados 2 tbsp (optional)
  • Butter 30ml melted
  • BUTTERED APPLES
  • Butter 175g
  • Brown sugar 2 tbsp
  • Eating apples 4, peeled and cut into chunks or quarters
  • Vanilla bean 1, split
  • Cinnamon stick 1 (small) or 2 lemon verbena leaves
  • SPICY PLUM SAUCE
  • Water 500ml
  • Castor sugar 500g
  • Cassis 150ml
  • Brandy 100ml
  • Vanilla bean 1 scraped
  • Cinnamon ½ stick
  • Ripe plums 1kg halved and stoned
  • Star anise 1

Method

  1. PANCAKE MIX
    - Put eggs, water and milk into a stainless steel bowl, whisk together and add flour and salt, stir in butter.
    - Add calvados (if using), and refrigerate batter for at least ½ hour or overnight.
    - Before use, strain batter through a sieve.
  2. BUTTERED APPLES
    - Melt butter and sugar in a wide based frying pan.
    - Add apple and spice and cover for five minutes until fruit has softened.
    - Remove lid and watch closely. Once tender, increase heat and shake gently as apple becomes lightly caramelised. Pour out of the frying pan on to a clean tray and allow to cool.
  3. SPICY PLUM SAUCE
    - Put all ingredients except plums into a large stainless steel saucepan and bring to the boil. Simmer for 20 minutes.
    - Add plums and cook over a low heat for 1 hour. Press contents of saucepan through a fine sieve. Thin down with a little orange juice if needed. Set aside.
  4. To Serve:
    - Put about 2 tbsp of apple filling mixture on each pancake 1 inch from the edge and roll pancake up, tucking the ends in as
    you go.
    - Repeat with the other pancakes and place on a baking tray, shake icing sugar on top of the pancakes and place in the oven for 5 minutes.
    - Pour the plum sauce into the middle of 4 dessert plates.
    - Remove pancakes from the oven and place on the centre of the plum sauce and top with an ice-cream of your choice.
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