Apple Crumble Buckwheat Pancakes
Perfect for Pancake Day and every day in between, we’re combining two classic desserts together with this Apple Crumble inspired stack.
Ingredients
Raspberry Coulis
- 125g frozen raspberry
- 1 tbsp icing sugar
Pancakes
- 75g Self raising gluten-free Flour
- 75g buckwheat flour
- 2 tbsp caster sugar
- ½ tsp cinnamon
- ½ tsp baking powder
- ½ tsp bicarbonate of soda
- 25g Yeo Valley Organic Unsalted Butter, melted, plus extra for greasing the frying pan
- 1 egg
- 150ml Yeo Valley Organic Whole Milk
Apple Filling
- 2 Bramley or British grown apples, peeled and diced
- 2 tbsp Brown sugar
- ½ tsp Cinnamon
Crumble
- 60g Flour
- 30g Yeo Valley Organic Unsalted Butter, fridge cold and diced
- 30g Demerara sugar
- 1 tbsp Oats
Serving suggestions: Maple syrup
Try it with...
Method
- To make the raspberry coulis, whizz the raspberries and icing sugar in a blender and pass the coulis through a sieve to remove the seeds.
- To make the pancake batter add the dry ingredients to a mixing bowl. Add the melted butter and egg and whisk.
- Slowly add the milk, whisking in between each addition, until there are no lumps.
- To make the apple filling, heat the oven to 170°C. Add the apple to a flat baking tray with the sugar and cinnamon.
- Bake in the oven for 15 minutes until the apple has softened and is cooked. Keep the cooked apples warm until ready to serve.
- To make crumble, add the flour and butter to a mixing bowl. Rub the butter into the flour until it resembles fine breadcrumbs. Mix in the sugar and oats.
- Add the crumble to a flat baking tray and bake in the oven for 10-15 minutes until toasted and golden brown.
- Heat a non-stick frying pan and add a dollop of butter to stop the pancakes sticking to the pan. Once the butter is melted, add a large spoonful of the pancake batter and cook the pancake for 2-3 minutes on each side. Fry the pancakes in batches.
- Once ready to eat, layer the pancakes on top of each other with a spoonful on the apple mix in between the layers.
- Pour raspberry coulis on top of the pancake stack and top with the crumble mix.
- Add maple syrup (optional) and enjoy.
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