Caramel Apple and Cobnut Buttermilk Pancakes
Updated: Nov 12, 2020
These Autumnal Pancakes are perfect for a Saturday morning brunch at this time of year. A little bit more effort than your usual pancake toppings but sure to make them extra special!
I've used locally sources Apples and Kentish Cobnuts for my seasonal produce in this recipe. Kentish Cobnuts can be hard to source, I recommend ordering them online or picking them up from a stall in Borough Market. If you struggle to find them, you can use hazelnuts instead. It will be just as yummy!
Pancakes are such a great base for so many flavours, you can be creative with what you put on them! Here are some ideas for you:
Blueberry Compote, Honey, Toasted Almonds and Greek yoghurt (check out my other pancake recipe for this!)
Nutella, Bananas and Toasted Hazelnuts
Fresh Raspberries, Creme fraiche and Maple syrup
Strawberries, whole nut Peanut butter and Honey
Mixed berry compote, Fresh Berries and Toasted Coconut
Serves 4 people with 3 pancakes each or 2 people with 6 pancakes each
For the pancakes:
45g melted butter
1/2 tsp. Salt
2 tsp. Baking Powder
1 tsp. Bicarbonate of Soda
280g Plain Flour
1 tsp. Ground Cinnamon
For the apple compote:
6 tbsp. Sugar
For the Caramel:
70g Double Cream
1. Firstly make the compote. Chop the apples into small pieces, removing the core. In a pan, place the chopped apples and sugar in a pan, add the water to help dissolve the sugar slightly. Bring to the boil and then reduce to a simmer. The apples should soften and it will start to thicken, this is when it is ready. Leave on the side until ready to serve.
2. For the caramel, you will need two small pans. Pour the cream into one of the pans and bring to the boil, then set aside. In the other pan, add the sugar and place on a medium heat. Stir occasionally, and leave to melt and turn into a dark caramel colour. Make sure to stir so that it doesn't burn.
3. Once the sugar reaches this stage, slowly add the cream whilst continuing to stir. It will bubble up a bit, but leave it to calm down and then continue to add the cream. Once the cream is added, add the salt and butter to the caramel. Whisk to combine fully. Pour into a jug and set aside until you are ready to pour onto the pancakes. You may need to heat it up slightly to soften it if you are doing it in advance.
3. Now for the pancakes! In a jug, mix together the eggs, melted butter and buttermilk.
4. In a bowl, place the flour, sugar, baking powder, bicarbonate of soda, cinnamon and salt. Pour the egg and buttermilk mixture into the flour and whisk together. Make sure not to over whisk, only until just combined!
5. Get a non-stick frying pan, grease with butter and place on a medium heat. Using a small ladle, spoon a portion of the batter into the pan spreading out slightly into a circle. You should hear a slight sizzle when you add the batter, if it is too loud, the temperature of the pan is too hot. I always do a test pancake to get the right temperature. It takes around 45 seconds to cook on each side. they should be a lovely golden brown.
6. Cook your pancakes one by one unless you have a massive pan and hob as you won't be able to cook them evenly. I recommend having a heated plate in the oven to put your cooked pancakes on, so that they don't lose their heat.
7. Place your pancakes on a plate and add your toppings as you wish!