Winter Spiced Apple Pancakes
Soft, fluffy buttermilk pancakes, loaded with fresh apple and winter spices. Topped with vanilla mascarpone cream and candied walnuts, these homemade pancakes are a quick and easy brunch worth getting out of bed for!
Servings: 6 people
Ingredients
Pancakes
- 315 g Plain flour
- 2 tablespoon Brown sugar
- 1½ teaspoon Baking powder
- 1 teaspoon Bicarb soda
- ½ teaspoon Salt
- ½ teaspoon Cinnamon
- ¼ teaspoon Nutmeg
- ⅛ teaspoon Allspice
- 600 ml Buttermilk room temperature
- 60 g Unsalted butter melted and cooled slightly
- 3 Eggs separated
- 2 Granny Smith apples peeled and grated
- Melted butter extra, for greasing
Vanilla Mascarpone Cream
- 200 g Mascarpone
- 1 cup Cream
- ½ cup Icing sugar
- ½ teaspoon Vanilla extract
Toppings
- Candied Walnuts optional, see link to recipe
- Salted Caramel Sauce optional, store bought is fine
Instructions
Pancakes
- In a large mixing bowl, use a balloon whisk to mix together the dry ingredients
- In a jug, combine the buttermilk, cooled butter and egg yolks
- Add to the dry ingredients and mix until just combined
- In a separate, small bowl, whisk the egg whites to form soft peaks
- Fold a small amount of the whisked egg whites into the batter to loosen, then fold through the rest of the egg whites.
- Fold through the grated apple
- Heat a medium sized non-stick frypan over medium-low heat
- Brush pan with a little of the extra melted butter, then pour in about ⅓ cup of batter. A soup ladle or measuring cup works well for this. Tilt the pan a little, to help spread the batter
- Cook for 1-2 minutes, until pancake is bubbling (it should be golden when you turn it)
- Flip over pancake and cook for another minute. Remove and keep warm, while cooking the rest of the pancakes
Vanilla Mascarpone Cream
- Place all ingredients into a bowl and whisk until stiff peaks form
- Dollop on top of pancakes, drizzle with caramel and sprinkle with candied walnuts