Everyone loves a pancake and cleaning sensation Mrs Hintch is no exception. In fact she’s taken pancakes to a whole new level by creating Pancake Muffins – which she shared on instagram.
With the muffins looking pretty flippin tasty, you might be inspired to explore what else you can create with a good dose of classic pancake mix.
While many will be happy to celebrate Pancake Day with a dose of humble sugar and lemon, there are plenty of ways you can create some serious showstoppers. Easy to make, mouth-watering to taste and perfect for showing off, these pancake recipes with a twist will be firm favourites for the family all year round.
Apple Dutch Baby Pancake
Ingredients / Serves 2
- 2 Jazz apples
- 30g butter, melted (plus extra for greasing)
- 4 free range eggs
- 3 tbsp caster sugar (divided)
- 1 tsp vanilla extract
- A pinch salt
- 60g plain flour
- 30ml milk
- ½ tsp baking powder
- ½ tsp grated nutmeg
- ½ tsp cinnamon
- Icing sugar, to taste
- Preheat the oven to 220C/200 fan/gas 7.
- Melt the butter and whisk with the eggs, milk, vanilla extract, 1 tbsp caster sugar and a pinch of salt.
- In a large mixing bowl, combine the flour, baking powder and grated nutmeg. Make a well in the centre and gradually pour in the wet ingredients, trying to whisk as constantly as possible while pouring.
- Mix until the batter is smooth, then set aside for 30 minutes.
- While the batter is sitting, mix 2 tbsp caster sugar with ½ tsp ground cinnamon. Then core and cut the apples into roughly 8 slices.
- Just before the batter is ready, heat a generous knob of butter in a cast iron skillet or an oven-proof pan and brush the melted butter up the sides of the pan. Dust with a little cinnamon sugar, then add the apples to the pan. Sprinkle a little more cinnamon sugar over the apples, then once the mixture is bubbling add the batter to the pan and push the apples towards the centre.
- Place the pan in the preheated oven and bake for 15 minutes. Then turn the heat down to 190C/170C fan/gas 5 and continue to cook for another 10 minutes, or until the apples are cooked and the batter is browned.
- Leave to cool for 5-10 minutes and sprinkle with a dusting of icing sugar before eating.
Fluffy Pancakes with Cinnamon, Maple Syrup and Cream
Ingredients / Serves 2
- 1 large jazz apple, diced into small pieces
- 1 large egg
- 120g plain flour, sieved
- 2 tsp of baking powder
- pinch of salt
- 2 tbsp of sugar
- 1 tbsp of icing sugar
- 1 tbsp of light brown sugar
- 2 tbsp of unsalted melted butter
- 1 tsp of vanilla extract
- 2 tsp of cinnamon powder
- 240 ml of milk
- 2 tbsp Maple syrup
- Cooking oil for frying
- In a bowl add your flour, baking powder, salt, sugar and 1 tsp of cinnamon then stir until all dried ingredients are combined.
- In a separate bowl add your egg, milk, vanilla, and melted butter and stir until combined well.
- Once done add your wet ingredients into your dried pancake mixture until you get a nice smooth runny mixture then set aside.
- In a pan add your jazz apples and a small knob of butter and cook until slightly softened. Then add your brown sugar and cook a little more until the sugar has caramelised. Then set to a side.
- In a separate pan cook your pancakes in some oil until fluffy and golden brown. Once done, stack a few on a plate generously scatter your caramelised jazz apples over the pancakes, dust over some cinnamon icing sugar, add a dollop of fresh cream and finish off with a drizzle of maple syrup. Serve and Enjoy while still hot.
Apple Crepe Cake with Meringue
Ingredients / Serves 10
- 3 eggs
- 250ml milk
- 160ml soda water
- 185g plain flour
- ½ tsp fine salt
- 1 tsp natural vanilla extract
- 430g caster sugar
- cooking oil spray, for frying
- 9 Jazz apples , peeled and chopped
- 120g unsalted butter
- 250ml water
- 4 egg whites
- ½ tsp cream of tartar
- Combine the eggs, milk, soda water, flour, salt, vanilla and 2 tbsp caster sugar in a large bowl and whisk until smooth. Cover with cling film, then set aside for 1 hour. Then strain through a fine sieve.
- Set a large non-stick frying pan over a moderate heat and spray with cooking oil. Add a small ladle of the batter at a time, swirling to coat the bottom of the pan evenly, then cook gently for 2 minutes each side. Set aside to cool. The batter will make 12 crepes.
- Put the apples, butter and 110g sugar in a large saucepan and cook over a medium heat for 10 minutes. Add 125ml water and simmer for 30 minutes, until well-softened, then mash roughly with a fork.
- Pour the egg whites and cream of tartar into the bowl of an electric mixer fitted with the whisk attachment.
- Cook the remaining sugar and water in a saucepan over a high heat, brushing down the sides regularly with a damp brush, until the syrup reaches 119 °C
- When the syrup is nearly ready begin beating the egg whites – they will need to be at soft peaks when the syrup is hot. With the motor running, add the syrup in a steady stream and beat until cold.
- Place a crepe on a large plate then top with some of the apple mixture. Repeat until all the crepes and apple mixture are used up, finishing with a crepe. Pipe the meringue on top, then scorch lightly under a hot grill or with a kitchen blowtorch.
Credit: Jazz Apples are an exciting fusion between a Royal Gala and a Braeburn Apple for more info visit jazzapple.com/uk