Better Homes and Gardens (Australia)
WHOLEMEAL HOTCAKE STACKS AND CARAMELISED APPLES
Make your next pancake breakfast a meal to remember with these fluffy hotcakes. The caramelised apples are super simple but will make you look like a kitchen star.
Preparation time 10 mins plus 15 mins resting
Cooking time 30 mins Serves 4
350g wholemeal flour
2 Tbsp baking powder
50g caster sugar
2 large free-range eggs 200ml milk
350g whole milk natural yoghurt,
plus extra, to serve
1 pinch cream of tartar
/ tsp salt
Cooking oil spray
Maple syrup, to serve
CARAMELISED APPLES 80g buer
4 Granny Smith apples, peeled
and cored, cut into 1cm slices 100g caster sugar
100g brown sugar
1 tsp sea-salt flakes
/ tsp ginger powder
/ tsp nutmeg
1 tsp ground cinnamon 250ml dry apple cider
STEP 1 For hotcake ba er, si flour and baking powder into a bowl. In a separate bowl, whisk caster sugar, eggs and milk. Add yoghurt, cream of tartar and salt, then whisk again.
STEP 2 Make a well in dry ingredients and add egg mixture slowly, stirring until just combined. Rest for
15 minutes (it will be a thick ba er).
STEP 3 Meanwhile, for caramelised apples, melt bu er in a wide frying pan over medium heat. Add apple. Cook for 3 minutes each side to caramelise natural sugars in apple until golden. Toss through sugars, salt and spices.
STEP 4 Add cider and gently toss to coat. Cover and simmer over low heat slowly, until apples are soened and glossy and liquid has reduced.
STEP 5 To cook hotcakes, heat a large non-stick pan and lightly spray with oil. In batches, add / cup ba er and let it form a natural round. Cook for 2-3 minutes, then flip and cook for 1 minute; it should still be a li le bouncy. Repeat with remaining ba er. STEP 6 Serve warm hotcakes in stacks with extra yoghurt, caramelised apples and maple syrup.