Eric Lanlard gives us the perfect breakfast-in-bed recipe for your loved one this Valentines Day
Pancakes with Apple and Salted Caramel Sauce
- FOR THE PANCAKES
- • 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
- FOR THE SALTED CARAMEL SAUCE
- • 65g salted butter
- • 125g unrefined golden caster sugar
- • 250ml double cream
- • Pinch of salt
- 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.
- 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.
- 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.
- Serve with the caramel sauce.
Recipe courtesy of www.BakingMad.com
They recommend using Allinson’s range of flours and Billington’s Unrefined Golden Caster Sugar