Salted Caramel Apple Pancakes – A delectable and very easy way to serve your pancakes for weekend breakfast, dessert or for Shrove Tuesday (Pancake Day) Use my basic pancake batter for this recipe.
For Pancake Day
(Shrove Tuesday)
Today’s recipe for Salted Caramel Apple Pancakes is the last recipe as part of my recent collaboration with Bonne Maman and their Colour your Crêpe activity – however, I will be sharing some pancake styling tips and recipe ideas on my Instagram and Facebook pages, so do pop over to one (or both) of them to see later today and on Monday, the day before Pancake Day. Today’s recipe is an indulgent but easy recipe to make using their delectable Salted Caramel, which I must admit to being a little addicted to! This smooth caramel spread is made with condensed milk and sea salt from Guérande, for that lovely salty sweetness that is very popular.
There’s a wonderful alchemy about combining apples with caramel – think of Toffee Apples that are enjoyed on Bonfire Night and for Halloween. These apples are poached this time, and are the piled into freshly made pancakes with swathes of creme fraiche and spoonfuls of salted caramel spread…..for a more sedate but equally indulgent way of combining caramel and apples! This way of serving pancakes would be a fabulous treat for all the family for a lazy and leisurely weekend breakfast or brunch. Or, how about surprising your guests with this for a blow out dinner party dessert?! And of course, let’s not forget Pancake Day, or Shrove Tuesday as I was brought up calling it, which is only three days ago now.
Today’s delicious recipe for Salted Caramel Apple Pancakes is shared below, and you can see my previous three pancake and crêpe recipes here:
BLUE CHEESE, HAM AND FIG CONSERVE CRÊPES
SWEET CLEMENTINE & BITTER ORANGE CRÊPES
Baked Rhubarb & Strawberry Clafoutis Pancake
That’s all for today, don’t forget to see my pancake styling tips and ideas on Instagram and Facebook. I’ve also shared a video from Bonne Maman for Colour your Crêpe below. See you soon with more seasonal recipe ideas as well as lots of new travel news, Karen
*Disclaimer: Paid collaborative post with Bonne Maman – I have free editorial and all views are my own*
Salted Caramel Apple Pancakes
Print recipe
| Serves | 8 pancakes |
| Prep time | 30 minutes |
| Cook time | 30 minutes |
| Total time | 1 hour |
| Allergy | Egg, Milk, Wheat |
| Dietary | Vegetarian |
| Meal type | Breakfast, Dessert, Snack |
| Misc | Child Friendly, Serve Hot |
| Occasion | Birthday Party, Casual Party, Easter, Formal Party, Valentines day |
| Region | European |
| By author | Karen Burns-Booth |
Ingredients
- 1 x batch of basic pancake/crêpe batter
- 2 apples, red eating ones are best (cored, cut into slices, but not peeled)
- 150ml apple juice
- 1 teaspoon caster sugar
- Creme fraiche (about 8 tablespoons)
- 1 x 220g jar Bonne Maman Salted Caramel
- Icing sugar to serve
Note
Salted Caramel Apple Pancakes - A delectable and very easy way to serve your pancakes for weekend breakfast, dessert or for Shrove Tuesday (Pancake Day) Use my basic pancake batter for this recipe.
Directions
| Step 1 | Poach the apples; place the apples with the sugar and the apple juice into a pan and simmer until soft but still retaining their shape. Set to one side and keep warm. |
| Step 2 | Make the pancakes according to the recipe. Keep them warm in the oven until you are ready to serve them. |
| Step 3 | To serve the pancakes: spoon the creme fraiche over one half of the pancakes, then add the drained apples and the salted caramel; fold the pancakes over into a triangle from either side, so it looks like a triangular cone - see photos. |
| Step 4 | Sprinkle icing sugar over the tip and serve. Allow 2 pancakes per person. Serve them with extra salted caramel, creme fraiche and apples on the side. |
Basic Pancake Batter
| Serves | 6 to 8 pancakes |
| Prep time | 1 hour |
| Cook time | 20 minutes |
| Total time | 1 hour, 20 minutes |
| Region | British |
| By author | Karen S Burns-Booth |
Ingredients
- 125g plain flour
- pinch of salt
- 1 medium egg
- 300ml milk
- 25g melted butter
Directions
| Step 1 | Mix flour and salt in a basin, make a hollow in the centre and drop in the egg. Stir with a wooden spoon and add the milk gradually, until all the flour is worked in. |
| Step 2 | Beat well and add remaining milk and the melted butter. |
| Step 3 | The consistency should be like single cream. |
| Step 4 | Cooking: For each pancake, heat a small amount of butter in a frying pan. When it begins to smoke, stir the batter and pour approximately 3 tablespoons into the frying pan. When golden brown underneath, turn and cook other side. |
| Step 5 | Serving: Turn out on greaseproof paper, sprinkle with sugar and roll up or fold into quarters. Place on a hot dish and serve immediately with honey, jam, syrup, lemon or orange juice. |
| Step 6 | Pancakes keep well in the refrigerator and can be frozen. |
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