Pancakes with Apple and Salted Caramel Sauce

Eric Lanlard gives us the perfect breakfast-in-bed recipe for your loved one this Valentines Day

Pancakes with Apple and Salted Caramel Sauce
  • • 500ml whole milk
  • • 7g easy bake yeast
  • • 2 tsp unrefined golden caster sugar
  • • 6 tbsp plain wholemeal flour
  • • 8 tbsp plain white flour
  • • 4 large free-range eggs
  • • 40g unsalted butter, melted
  • • 2 tbsp oil plus extra for cooking
  • • 2 tsp dark rum
  • • 2 Granny Smith apples, peeled and cubed
  • • 65g salted butter
  • • 125g unrefined golden caster sugar
  • • 250ml double cream
  • • Pinch of salt
  1. Warm 200ml milk in a pan until luke warm. In a separate bowl, add the yeast and 2 tbsp of the wholemeal flour. Then add the caster sugar and whisk together. Pour in the warm milk and whisk. Leave to rest for at least 1 hour until it doubles in size.
  2. In the meantime, you can start the sauce. In a pan melt the caster sugar slowly to make a caramel sauce. Add in the butter and salt and continue to stir. Add in the cream a little at a time, continuing to stir.
  3. Mix the remaining wholemeal flour, the plain white flour, a pinch of salt, eggs, remaining milk, rum and oil, then whisk together. Finally add in the chopped apples. Rest the batter in the fridge for at least 1 hour (or up to 4 hours). Grease a 20cm frying pan with a little oil and put over a high heat. Pour a small ladleful of the batter into the pan and swirl to cover the base. Cook for 2 minutes each side until golden. Repeat using up the remaining batter. Keep the pancakes warm between sheets of baking paper.
  4. Serve with the caramel sauce.


Recipe courtesy of
They recommend using Allinson’s range of flours and Billington’s Unrefined Golden Caster Sugar

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