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Cinnamon and Apple Pancakes with Caramel Sauce
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins

These cinnamon and Apple Pancakes are drizzled with a decadent caramel sauce - the perfect way to start Christmas Day!

Course: Breakfast
Cuisine: British
Keyword: apple, caramel, cinnamon, pancake
Servings: 8 pancakes
Author: Emma Walton
For the pancakes
  • 275 grams self raising flour
  • 2 large eggs
  • 275 millilitres milk
  • 1 tbsp cinnamon
  • 2 tbsp butter melted
  • 4 tbsp caster sugar
For the sauce
  • 4 tbsp water
  • 80 millilitres double cream
  • 125 grams caster sugar
For the apple topping
  • 1 large cooking apple
  • 1 tbsp butter
  • 1 tbsp caster sugar
  • cinnamon for sprinkling
To make the sauce
  1. Begin by making the caramel sauce so that it has time to cool slightly before serving.
  2. Heat the sugar and water slowly in a heavy bottomed pan. 

  3. Once the sugar has dissolved boil the sugar water rapidly until it goes thick and golden. 

  4. Immediately take off of the heat and pour in the cream, then swirl until the cream and sugar have mixed together forming a silky smooth sauce. 

  5. Transfer to a jug and allow to cool whilst the pancakes cook.

To make the pancakes
  1. In a large bowl, whisk together the egg, milk, melted butter, sugar, cinnamon and flour until a smooth, thick batter has formed.

  2. Heat a small non-stick frying pan before pouring a large ladle of the batter into the pan. 

  3. Cook the pancake on a high heat until you can see bubbles forming on the top side of the pancake. 

  4. Give the pan a good shake to release the underside of the pancake and flip. 

  5. Cook for another 2-3 mins before transferring to a warmed plate. 

  6. Cook each pancake in this way and keep them warm until you are ready to serve.

To make the apple topping
  1. Before serving the pancakes, peel and core the apple then dice into pieces roughly 1cm cubed. 

  2. Melt the butter in the pan with the sugar and stew the apples until they are hot and tender. 

  3. Serve over the pancakes with the cooled caramel sauce and sprinkle with a little cinnamon.