As it’s Shrove Tuesday, aka Pancake Day, I’d thought I’d share a delicious pancake recipe with you. And why not give it a little Valentine’s Day twist seeing as February 14th is just two days away? I decided to make some little buttermilk pancakes and then use a cookie cutter to make them into heart shapes, before covering them in a lovely toffee apple mixture. This is a gorgeous recipe and one I really urge you to try on this Pancake Day, as it’s so super easy and is so delicious! The basic buttermilk pancake recipe is from All Recipes.
Ingredients for Pancakes
125g plain flour
1 teaspoon salt
1 teaspoon bicarbonate of soda
50g butter, melted
Preheat and lightly grease a large frying pan.
Mix the flour, salt and bicarb together in a bowl. Add the egg, buttermilk and butter; stir together lightly, but keep it lumpy. The batter should look thick, spongy and puffy.
Drop a small amount of the batter onto the pan, spreading slightly with the bottom of the spoon. Cook until lightly-browned on each side, 1 to 2 minutes per side.
Next, onto the toffee apple mixture.
Ingredients for Toffee Apple Mixture
20 grams butter
2 small apples, of whichever variety you like
1 tablespoon clear honey
1 tablespoon light brown sugar
Melt the butter in a frying pan. Core the two apples and cut them into thin wedges, placing the wedges into the pan and frying them for 2 minutes on a medium heat.
Next, stir in the honey and sugar and fry for a further 4 minutes, when the sauce mixture will thicken and become sticky and the apples will turn a golden brown.
Get your warm pancakes and cut them into heart shapes. Place them on a plate and cover with the toffee apple mixture.