Buttermilk Pancakes With Caramelised Apples Recipe 455

Steps:

• Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk the eggs, buttermilk, vanilla and melted butter in a medium bowl until incorporated. Whisk the egg mixture into the flour mixture until just combined (it's OK if there are a few lumps).
• Heat a griddle or large nonstick skillet over medium heat; lightly brush with butter. Pour 1/2 cup batter onto the griddle for each pancake and cook until bubbles form on top and the bottom is lightly browned, about 3 minutes. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden on the other side, about 1 more minute. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as necessary. Serve with butter and syrup.

Steps:

• Make the topping. Peel, core and quarter the apples, then slice each quarter into four. Heat the butter in a large frying pan. Cook the apples until golden, but still firm. Stir in the pecans and maple syrup. Heat gently for 2-3 minutes. Remove from the heat and keep warm.
• For the pancakes, sift the flour, baking powder, bicarbonate of soda, sugar and a pinch of salt into a bowl. Whisk the egg whites until stiff. Mix together the egg yolks, buttermilk and melted butter and whisk into the flour mixture until the batter is thick and smooth. Carefully fold the egg whites into the batter until evenly mixed.
• Heat a large frying pan, preferably non-stick, and brush lightly with melted butter. Drop 2 or 3 large spoonfuls of batter into the pan to make pancakes about 10cm in diameter. When the surface has dulled slightly and bubbles appear, after about 3-4 minutes, carefully flip the pancakes over and cook on the other side until browned.
• To serve, place a spoonful of the apple mixture on a pancake, top with a second pancake and spoon over more of the topping. Repeat to make three more pancake stacks.

Steps:

• 1. Combine the dry ingredients in a large bowl. Mix well. 2. Measure 1 cup of room temperature buttermilk. Add in melted butter, egg and vanilla bean paste. You may melt the butter by popping it into the microwave for a few seconds. Allow it to cool to room temperature before using. Stir well! 3. Form a well in middle of the dry mixture.Pour in the wet mixture. Whisk the mixture till smooth and flowy. 4. Heat the pan under medium-low heat. Pour oil into a small bowl. Dip 1 sheet of crushed tissue paper into the bowl and apply it evenly on the pan. Use a ladle to scoop the mixture and carefully pour it into the pan to form a circle. The trick is to allow the mixture to flow in the middle of the circle. Flip the pancake when you observe skin forming at the rim and bubbles appearing on the surface. Continue to cook on the other side till golden brown. You can lift the pancake slightly to see if it's ready. 5. For caramelised apples, heat the pan with medium heat. Add in butter, followed by apple wedges. Season it with a little salt and pepper. Sprinkle sugar over the apples and mix well. Add in a pinch of cinnamon powder. Allow the apples to cook till they are nicely caramelised. 6. When the caramelised apples are ready, place them on top of the pancakes. Serve with butter and maple syrup!

Steps:

• Heat the oven to 325 degrees. Whisk flour, sugar, baking powder, baking soda and kosher salt together in a bowl. Using the whisk, make a well in the center. Pour the buttermilk into the well and crack eggs into buttermilk. Pour the melted butter into the mixture. Starting in the center, whisk everything together, moving towards the outside of the bowl, until all ingredients are incorporated. Do not overbeat (lumps are fine). The batter can be refrigerated for up to one hour.
• Heat a large nonstick griddle or skillet, preferably cast-iron, over low heat for about 5 minutes. Add 1 tablespoon oil to the skillet. Turn heat up to medium-low and using a measuring cup, ladle 1/3 cup batter into the skillet. If you are using a large skillet or a griddle, repeat once or twice, taking care not to crowd the cooking surface.
• Flip pancakes after bubbles rise to surface and bottoms brown, about 2 to 4 minutes. Cook until the other sides are lightly browned. Remove pancakes to a wire rack set inside a rimmed baking sheet, and keep in heated oven until all the batter is cooked and you are ready to serve.

Steps:

• Preheat a skillet over medium heat. Combine all ingredients in a blender. Puree until smooth.
• Pour batter onto the griddle, to form 5 pancakes. Flip pancakes when edges appear to harden. Cook pancakes on other side for same amount of time until golden brown.