Raisin pancakes with caramelised apples
Having the same bland bowl of cereal every morning is an easy to habit to fall into, especially when you’re short on time during the week. But on weekends, when mornings feel a bit more leisurely, it’s nice to have some slightly more special options up your sleeve. For brunches with the family, we love these egg-free raisin pancakes, topped with caramelised apples and a dollop of Greek yoghurt. Although they taste like a treat, a lot of the sweetness in the pancakes themselves comes from mashed banana, which provides a source of potassium, vitamin B6, and fibre. Plus the apples in the topping are a source of vitamin C and a dollop of Greek yoghurt on top provides protein, which aids muscle recovery and will help you feel fuller for longer, preventing snacking before lunch. Try the recipe this weekend – you won’t be disappointed.
Serves 4 (makes 16-20 pancakes)
For the caramelised apples:
50g butter
3 tbsp soft brown sugar
2 crisp red-skinned eating apples (such as Royal Gala), cored and cut into wedges
For the pancakes:
1 ripe banana
1 tbsp sunflower oil, plus extra to cook the pancakes
1 tsp vanilla extract
½ tbsp lemon juice
100g plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
225ml milk
100g raisins
4 tbsp Greek yoghurt or crème fraîche, to serve
1 On the hob, gently stir the butter and sugar together in a pan, over a medium heat, until both have melted. Add the apples and cook for 10 minutes, turning occasionally, until soft and golden.
2 Meanwhile, mash the banana well and mix together with the sunflower oil, vanilla extract and lemon juice. Sift the flour into the mixture with the baking powder and bicarbonate of soda, then gradually whisk in the milk.
3 Heat a little oil in a frying pan, spoon in 1 tbsp of the batter and sprinkle it with a few raisins. When the underside is golden and bubbles start to appear on the surface, carefully flip the pancake and cook for 1 min on the other side. For each new batch, wipe the pan out with a damp piece of kitchen paper. You should be able to make 16-20 pancakes.
4 Serve 4-5 stacked pancakes per person and top them with the caramelised apples and a dollop of Greek yoghurt, or crème fraîche.
