Apple Cinnamon Pancakes

Apple Cinnamon Buckwheat Pancakes (4 servings)

Apple and Cinnamon Buckwheat Pancakes:

3 cooking apples, peeled, cored and sliced.
50g/20z/1/4 cup caster sugar
50g/2oz/4tbsp unsalted butter
30-45ml / 2-3 tbsp brandy
5-10 ml / 1-2 tsp ground cinnamon
fresh mint sprigs, to garnish
crème fraiche to serve

For the pancakes

50g/2oz/1/2 cup buckwheat flour
50g/2oz/1/2 cup rice flour
pinch of salt
1 egg
300ml / 1/2 pint / 1 1/2 cups semi-skimmed milk
sunflower oil for frying

Apple and Cinnamon Buckwheat Pancakes Nutritional Information (Per Portion)

Energy          - 368 Kcals/1541 kJ
Fat, Total      - 16.1g
saturated fat   - 3.6g
Protein           - 6.5
Carbohydrate - 47.8g
Fiber               - 1.7g

Apple and Cinnamon Buckwheat Pancakes

1. Make the pancakes. Place the buckwheat flour, rice flour and salt in a bowl and make a well in the centre of the flour. Break in the egg and add a little of milk, beating well with a wooden spoon.

2. Gradually beat in the remaining milk, drawing the flour in from the sides to make a smooth batter.

3. Heat a little oil in a 18 cm / 7 in non-stick frying pan. Pour in enough batter to coat the base on the pan thinly. Cook until golden brown, then turn and cook on the other side.

4. Transfer the cooked pancake to a warmed plate and keep hot. Repeat with the remaining batter to make eight pancakes in all. Place the cooked pancakes on top of one another with greaseproof paper in between to prevent them sticking together.

5. In a mixing bowl toss the apple slices in caster sugar.

6. Melt the butter in a large frying pan, add the apple slices to the pan and cook over a high heat for about 5 minutes until the apple slices soften slightly and the sugar has caramelized, stirring frequently. Remove the pan from the heat and sprinkle the apples with the brandy and cinnamon.

7. Serve the pancakes topped with the cooked apples and accompanied by some crème fraiche sprinkle with a little extra ground cinnamon and served.

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