Core and thinly slice the large apples. Roughly chop the pecan nuts.
- 1 Sift the flour and baking powder into a bowl and stir in the sugar. In a jug, whisk together the egg and milk. Gradually whisk the wet ingredients into the dry, removing any lumps. Melt 2 tbsp of the butter and stir into the mixture.
- 2 Heat a little of the remaining butter in a large, non-stick frying pan. Drop 4 tbsp of the batter into the pan, spacing them out, to make 4 pancakes.
- 3 Cook over a medium heat for 2-3 minutes, or until bubbles burst and stay open on the surface. Flip them and cook for another 2 minutes, then remove from the heat and keep warm. Repeat to make 12 pancakes in total.
- 4 Warm the caramel sauce according to the instructions on the jar. Stack 3 pancakes on each serving plate and top with apple slices. Spoon over the sauce and scatter with the pecan nuts.
These didn't last long when cooked, the Apple, nuts and sauce make them amazing 😀
Completely amazing! Used a metal gingerbread cutter to shape them (use gloves!) and they went down a treat with some Nutella, raspberries and blueberries 😍
Simple recipe for the pancakes, used store cupboard ingredients. with just a twist of lemon & sprinkle of sugar, it's perfect.