Apple pancakes with lemon-spiced butter

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Apple pancakes with lemon-spiced butter - Christmas Breakfast recipe. Enjoy Christmas recipes and learn how to make Apple pancakes with lemon-spiced butter.

Ease yourself into the weekend with these delicious pancakes. You can even make a double batch and freeze some to enjoy later in the week.

Preparation Time 10 minutes
Cooking Time 20 minutes
Makes 10

Ingredients

150g (1 cup) self-raising flour
375ml (1 1/2 cups) buttermilk
1 egg, lightly whisked
40g butter
1 medium pink lady apple, peeled, cored and thinly sliced
250g mixed fresh berries, to serve

Lemon-spiced butter
100g butter, softened
2 tsp mixed spice
2 tsp finely grated lemon rind

Method

1. Sift the flour into a large mixing bowl. Make a well in the centre. Whisk the buttermilk and egg together in a jug. Pour the buttermilk mixture into the well and whisk to make a smooth batter.

2. Melt half the butter in a medium non-stick frying pan over medium heat until foaming. Spoon 80ml (1/3 cup) of the batter into the pan and top with apple slices. Cook for 1 minute or until bubbles appear on the surface and the pancake is golden underneath. Turn and cook for a further minute or until golden. Repeat with remaining batter and apple slices, greasing pan with butter before each batch. (To freeze, see below.)

3. To make lemon-spiced butter: combine the butter, mixed spice and lemon rind in a small bowl. (To freeze, see below.)

4. To serve: Spread pancakes with lemon-spiced butter and arrange in a stack. Top with berries and serve immediately.

Notes
To freeze pancakes (up to 3 months): Place pancakes between sheets of non-stick baking paper. Wrap in plastic wrap and place in an airtight container. Label, date and freeze.
To freeze lemon-spiced butter (up to 3 months): Place on a large piece of plastic wrap. Roll into a log and tightly wrap in plastic. Twist ends of plastic wrap to enclose. Label, date and freeze.

To thaw: Place pancakes and lemon-spiced butter in fridge for 6 hours.
Microwave thawing (single portion): Place pancake on a heatproof plate. Heat, uncovered, on Defrost or Medium-low/350watts/30% for 1-2 minutes or until almost thawed. Stand for 2 minutes.

To reheat: Wrap 5 thawed pancakes in foil and place in a steamer over a saucepan of simmering water, turning once during cooking, for 5 minutes or until heated through. Repeat with remaining pancakes.

Microwave reheating (single portion): Cover pancake with a damp paper towel and heat on Medium/500watts/50% for 1 1/2-2 minutes or until warm to touch.

Source
Good Taste - February 2003, Page 79
Recipe by Emma Braz

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Christmas pie recipe
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