Apple Pancakes with Bacon and Maple Syrup

Apple butter, a centuries-old traditional British dish, is put to good use in Frank Bordoni's modern take on pancakes
By Frank Bordoni
Apple Pancakes with Bacon and Maple Syrup
  • Rating:
  • Serves: 6
  • Cook Time: 1 hour 10 minutes
  • Prep Time: 30 minutes makes about 4 x 400g jars apple butter
  • Effort: easy

Ingredients

For the apple butter

  • 2 kg Granny Smith apples
  • 400 ml cider
  • 675 g brown sugar, approximate quantity
  • 2 tsp ground cinnamon
  • 1 tsp ground cloves
  • 1 tsp allspice berries
  • 2 lemons, juice only

For the apple pancakes

  • 1 cooking apple
  • 1 tsp butter
  • 1 egg, separated
  • 1 tsp apple butter
  • 1/2 tsp ground cinnamon
  • 100 g plain flour
  • 100 ml buttermilk
  • salt and black pepper
  • vegetable oil, for frying

To serve

  • 12 rashers sweetcure bacon, grilled
  • maple syrup, for pouring

Method

1. For the apple butter; peel, core and quarter the apples and cook in cider until soft. Mash the apples with a potato masher, and push through a sieve.

2. Add brown sugar to sweeten the apples, and stir in the spices, lemon rind and juice. Cook over a low heat, until thick and dark brown - stirring frequently - about 40-50 minutes.

3. If you are not going use the apple butter within a week or 2, pour into hot sterilized jars, seal tightly and set aside. The butter can also be frozen.

4. For the apple pancakes; peel core and roughly chop the apple. Soften in a nut of butter until it loses its shape. Mash with a potato masher and leave to cool before combining with the apple butter, egg yolk, cinnamon and flour. Pour in the buttermilk, and whisk until it becomes a smooth paste; season and set aside.

5. Whip the egg whites until stiff, and fold into the pancake batter.

6. Heat a skillet or pancake pan with a teaspoon of oil. Drop spoonfuls of the batter onto the hot pan and cook, in batches, for 2-3 minutes on each side. Keep warm between the folds of a clean tea towel

7. Serve the pancakes with crisp-fried bacon rashers and a generous helping of maple syrup.

Rate This Recipe

1
2
3
4
5