Caramelised apple pancakes

Golden, caramelised apples are the perfect topping for these light, fluffy pancakes. Drizzle with syrup and add a dollop of cream or ice-cream for a truly decadent dessert.

  • 45 mins cooking
  • Serves 4
  • Print


Caramelised apple pancakes
  • 2 medium_piece green-skinned apples
  • 20 gram butter
  • 1 tablespoon brown sugar
  • 1/2 cup double cream
Pancake mixture
  • 2 cup self-raising flour
  • 2 teaspoon caster (superfine) sugar
  • 1 cup milk
  • 1 cup water
  • 2 eggs, lightly beaten
  • 1 tablespoon vegetable oil
  • 30 gram butter, for cooking


Caramelised apple pancakes
  • 1
    Make pancakes. Sift flour into a large bowl. Stir in sugar. Make a well in the centre. Gradually whisk in combined milk, water, eggs and oil to incorporate flour into liquid. Whisk vigorously to remove any remaining lumps (a hand blender can be used). Transfer batter to a jug.
  • 2
    Melt butter in a large frying pan on medium heat.
  • 3
    Use a paper towel to wipe out excess. Pour batter into pan, swirling to create 16cm rounds. Cook 2-3 minutes, until bubbles appear on surface and underside is golden. Turn and cook a further 1-2 minutes.
  • 4
    Transfer to a plate, cover to keep warm, and repeat with remaining batter, wiping pan with buttered paper towel between each.
  • 5
    Peel 2 medium green-skinned apples, then core and cut each into eight wedges. Melt 20g butter in a large frying pan over high heat, add apples and 1 tablespoon brown sugar, cook, stirring occasionally, for 3 minutes. Reduce heat to medium, cook 2 minutes or until golden. Spoon apples on pancakes,serve with ½ cup double cream.


The plain pancakes are suitable to freeze.

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