Buttermilk Pancakes with Maple Caramel Roast Apples
For Apples and Sauce
4 firm apples such as Granny Smith or Braeburn, cored and sliced
1 cup Delmaine Caramel Topping
½ cup pure maple syrup
2 cups self-raising flour
1 teaspoon baking powder
⅓ cup caster sugar
1 teaspoon vanilla extract
100g melted butter
Pancake Batter; Whisk together eggs, buttermilk and vanilla in a mixing bowl. Combine flour, caster sugar and baking powder in a second bowl. Combine dry ingredients with wet ingredients. Add butter and whisk until smooth. Leave to stand for 10 minutes before cooking.
Pancakes; In a heavy frypan melt butter on a medium heat and add ½ cup mixture for each pancake and cook until brown on both sides, approx. 2 minutes per side. Cook until all batter is used.
Apples; In a heavy sauce pan melt butter and then add topping and maple syrup. Cook on a medium heat until syrup begins to bubble. Pour half of mixture into heatproof jug. Add sliced apples to pan with remaining mixture and thoroughly coat. Sauté for five minutes, turning regularly, then remove and place in a baking dish. Place the baking dish in oven at 180° for 10 minutes.
Make batter first. While it rests, make syrup and sauté apples. While apples bake, start cooking pancakes. When apples finish baking use switched off oven to keep them and first batches of pancakes warm.
Serve pancakes topped with apples and syrup.