Apple pancakes with toffee sauce

Date: March 2021

Apple pancakes with toffee sauce

Serves 4-6.



  • 50g butter
  • 225g self-raising flour
  • 2 tsp baking powder
  • 50g caster sugar
  • 175ml buttermilk
  • 2 medium eggs
  • 175ml full-cream milk
  • 500g Bramley apples
  • 1 tsp vanilla extract
  • Greek-style natural yogurt, to serve

For the toffee sauce:

  • 50g unsalted butter
  • 50g light muscovado sugar
  • 2 tbsp golden syrup
  • 2 tbsp double cream


Step one

Make the toffee sauce. Put the butter, sugar and golden syrup into a small saucepan and bring slowly to the boil, stirring. Reduce the heat and simmer for 3 minutes or until thick. Stir in the cream, then remove from the heat and set aside to cool. Make clarified butter by melting the butter in a pan. Remove from the heat and stand for a few minutes. Pour off the clear butter into a bowl and reserve. Discard the milky-white solids at the bottom of the pan.

Step two

Sift the flour, baking powder and sugar into a bowl. Make a well in the centre, then add the buttermilk, eggs and milk. Whisk until smooth and thick. Peel, core and coarsely grate the apples and measure out 300g.
Stir into the batter with the vanilla. 

Step three

Heat a large, non-stick frying pan over a medium heat. Brush the base with a little of the clarified butter. Add 4 large spoonfuls of the batter, spaced well apart, and cook for 2 minutes or until bubbles appear on top of the pancakes and they are golden brown underneath. Flip and cook for another minute. Transfer to a plate and keep warm while you cook the rest, to make about 16.

Step four

Pile the pancakes onto warmed plates, top with a large spoonful of yogurt and drizzle with the toffee sauce. Serve immediately.

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