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The other day I found a pile of sketchbooks that were filled with countless pages of scribbled notes, lists and recipe ideas. Some of them have featured on this blog and become favourites, while others failed spectacularly.
I love bending the rules in the realm of cooking, whether it be putting a new (and often boozy) twist on a classic, or thinking outside the box to reinvent a dish in a whole new way. And as the very name of my blog suggests, I love finding and sharing unusual ingredient combinations that just work.
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Now you might be thinking, cider in pancakes, what the? The idea had mixed reactions among the friends I let in on my brainstorm, but I just had a feeling that it was going to work. It’s unusual for sure, but today is all about bending the rules! You know what they say… brunch without booze is just a sad, late breakfast!
They turned out to be the absolute fluffiest pancakes I’ve ever made, thanks to the cider, buttermilk and whipped eggwhites. The cider gave them a subtle apple tang and I added some brown sugar and cinnamon, which are an apple’s best friends. On top there is a tumble of cooked sliced apples with a cider-spiked salted caramel sauce, which is seriously good. After green smoothies for breakfast all week, it’s a wonderful weekend indulgence.
Cider Salted Caramel
- ½ cup pouring cream
- 30g butter
- ½ cup brown sugar
- ¼ cup apple cider
- ½ teaspoon sea salt
Cider Pancakes (Adapted from The Beeroness)
- 2 eggs, separated
- ½ cup dry apple cider
- ¼ cup buttermilk
- 1 tsp vanilla extract
- 1 cup flour
- 2 tablespoons brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- Butter, for frying pan
- 2 apples, peeled, cored and sliced
To make the caramel sauce, place the cream, butter, sugar and cider in a saucepan over low heat and stir until the sugar is dissolved. Increase heat to high, bring to the boil and cook for 5–7 minutes or until thickened. Stir through the salt and set aside to cool.
n another large bowl stir together the flour, brown sugar, baking powder, baking soda and cinnamon. Add the yolk mixture to the dry ingredients and stir until combined. Gently fold the egg whites into the pancake batter.
Add the butter to a preheated frying pan medium high and heat until melted. Pour ¼ cup of the pancake batter into the pan. Allow to cook until bubbles form in the center, gently flip and allow to cook until golden brown on the underside. Keep warm and continue with the remaining mixture.
When pancakes are cooked, heat 20g butter in the pan until melted. Add apple slices and cook, stirring often until cooked through. Serve pancakes stacked with apples and caramel sauce.