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Orchard Pancakes - Cider, Apple, Goats' Cheese & Walnut
Flip a basic pancake recipe around by adding some cider to your orchard pancakes and serve with caramalised apples, goats’ cheese and walnuts.
Servings: 6 -8 Pancakes
Ingredients
- 30 g / 1oz butter
- 1 tbs honey
- 2 dessert apples – cored and cut into 8 segments
- Handful walnuts
- 100 g plain white flour
- 2 free range eggs
- 150 ml semi skimmed milk
- 150 ml dry cider or apple juice
- 1 tbs butter - for greasing the frying pan
- Soft goats’ curd cheese
Instructions
- Melt the butter and honey together in a small frying pan, add the apple and walnuts gently cook on a medium heat for 10 minutes until the apples are golden and the sauce has reduced and is thick and sticky. Reduce the heat to keep them warm whilst you make the pancakes.
- Mix together the flour, eggs, and the milk. Add the cider or apple juice and whisk until the mix is smooth and the consistency of thin cream.
- Heat a little of the butter in a large non stick frying pan over a medium heat, and pour in about half a ladle of the pancake batter.
- Tilt the pan gently swirling the batter to spread it out, and return to the heat. Cook for about 45 seconds to a minute until golden and solid, and either flip with a spatula or fish slice or toss. Cook the other side for 30 seconds or so until done.
- Serve the pancakes filled with the apple and walnuts, a drizzle of the sauce and a dab of the goats’ cheese.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.