Thick sugarless apple and raisin pancakes made with buckwheat flour. Flavour them with cinnamon, cover with a rich honeyed chocolate sauce and you’ll have a delicious dessert ready in no time. Ideal for those with a gluten intolerance.
Ozeri Green Earth Frying Pan
After I saw a review of the Ozeri Green Earth Frying Pan over at Elizabeth’s Kitchen Diary with its toxin-free, non-stick qualities, I was keen to try it out for myself. I fell in love with the cheerful lime green colour, despite my desire for only red equipment in my kitchen.
I particularly liked its non-polluting environmental credentials. I’ve always been very wary of non-stick cookware and have tried to steer clear of it due to its purportedly toxic nature. Made out of heavy-gauge anodized aluminium for even cooking, the natural ceramic coating on this pan is 100% PTFE and PFOA free, meaning there are no heavy metals or chemicals present.
The surface is textured which apparently helps to prevent food sticking and also speeds up cooking times by allowing heat to flow underneath the food. Ozeri claim that the coating is more durable and scratch resistant than other non-stick pans – only time and use will tell on that one.
I found the heat resistant silicone coated handle very comfortable to use and the pan well balanced. The 20 cm pan is a really nice size and fits a gap between my large pan and rather teensy one, just the right size for an omelette in fact. Cleaning up was a breeze. There was no discolouration and I could quite easily have just run a piece of kitchen paper around it rather than washing it up.
I’ve also used the pan to slow fry onions and that worked like a dream as well. Storing the pan is a bit annoying as care has to be taken not to scratch the coating. I’ve been lining it with a piece of kitchen towel before putting it away to avoid scratching.
I’ve seen reviews that say the non-stick quality of the pan doesn’t last very long. The accompanying instructions, however, do say that you need to occasionally clean it with vinegar to prevent a build up of food. It’s this build up which might render the cooking surface sticky.
All in all, I’m very pleased with my pan and will be making good use of it. Now where are those eggs?
Apple & Raisin Buckwheat Pancakes
CT and I love pancakes, but rarely cook them as we usually have problems with them sticking. I also find that if I fry butter at a high heat, it fills the kitchen with greasy smoke. On top of that I have to spend ages cleaning the pan. Pancakes, it seemed, were just the thing to test out the new pan.
Really, it was a wonder. I rubbed a tiny amount of butter over the pan before heating and then added no further fat throughout the cooking process. There was no sticking at all. The pancakes cooked quickly over a moderate heat and I was able to turn them easily.
To the basic buckwheat mix I added a grated apple, raisins and cinnamon. These were for both flavour and sweetness. I didn’t want to add sugar to the pancakes as I was going to serve them with a honeyed chocolate sauce, which I reckoned would be quite sweet enough.
The buckwheat pancakes were super delicious. Even more so, smothered as they were with honeyed chocolate sauce. I was rather pleased with my apple addition and the raisins and cinnamon lifted them out of the ordinary.
Other Pancake Recipes You Might Like
- Blackberry & apple spelt pancakes
- Chestnut chia chocolate pancakes
- Hot cross bun pancakes for Easter
- Kefir kale pancakes
- Pea protein pancakes with spicy peanut sauce
- Wholemeal spelt pancakes with coffee cardamom chocolate sauce
Keep in Touch
Thanks for visiting Tin and Thyme. If you make these buckwheat apple and raisin pancakes, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
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Choclette x
Apple & Raisin Pancakes. PIN IT.
Apple and Raisin Pancakes with Chocolate Sauce – The Recipe
Apple and Raisin Pancakes with Chocolate Sauce
Ingredients
Pancakes
- 115 g buckwheat flour
- 1 tsp gluten free baking powder
- 1 pinch sea salt
- ⅓ tsp ground cinnamon
- 1 large egg (I used a duck egg)
- 150 ml milk (I used sour milk)
- 1 small apple peeled, cored and grated
- 1 tbsp raisins
Chocolate Sauce
- 60 g dark chocolate
- 100 ml double cream (heavy cream)
- 1 pinch sea salt
- 2 tsp honey
Instructions
- Sieve the dry ingredients into a bowl. Make a well in the centre and break in the egg.115 g buckwheat flour, 1 tsp gluten free baking powder, 1 pinch sea salt, ⅓ tsp ground cinnamon, 1 large egg
- Start to stir, gradually moving outwards from the centre, adding the milk as you go. Do this too quickly and you could end up with lumps. If this happens just whisk it.150 ml milk
- Stir in the raisins and apple. Leave to rest whilst making the chocolate sauce.1 small apple, 1 tbsp raisins
- Grate a little of the chocolate for decoration (about 5g) and set aside.60 g dark chocolate
- Place the cream, chocolate, honey and salt in a small pan over low heat and stir from time to time until the sauce is smooth. glossy and hot.100 ml double cream (heavy cream), 1 pinch sea salt, 2 tsp honey
- Lightly grease a griddle or non-stick frying pan and place over a moderate heat.
- Drop a heaped tbsp of the batter onto the pan (more if there is room) and leave for a few minutes for. The pancake is ready to turn when holes start to appear in the top of the batter. Turn and cook the other side for a couple of minutes. Place on a plate in a warm oven and repeat until all the batter is used.
- Stack three pancakes on two plates and pour over the chocolate sauce. Scatter the grated chocolate over the top.
Notes
Nutrition Estimate
Thanks to Ozeri for the green earth frying pan to try out. I was not required to write a favourable review and as always, all opinions are my own. Thanks also to my readers for supporting the brands and organisations that keep Tin and Thyme blithe and blogging.
Maya Russell says
Thanks for that! I like the layered pancake look. I never get beyond one pancake before it’s eaten!
Maya Russell says
I had no idea you could use vinegar to clean & help prevent build up of food on the pan. Is that white vinegar?
Choclette says
It hasn’t got to the point where I’ve needed to clean it, but I would have thought any vinegar would be fine.
Herbert Appleby says
sounds like a great pan i wonder how it would cope with a regular Chinese stir fry a day..
Choclette says
Well indeed, that would be interesting. We used to live on stir fries in the days when we had a wok, but hardly every have them any more – probably because we no longer have a wok 😉
JaynesDen says
These look amazing. The pancakes look so soft and fluffy.
Maya Russell says
Like the colour of the frying pan. Makes my black and grey ones look so boring.
Maya Russell says
Ohh, I’ve never had buckwheat pancakes. Looks good.
Charlene F says
Those pancakes look lovely, and I love frying pans where you don’t have to use a lot of fat (saves on the calories) x
Choclette says
Indeed Charlene and so far it works a treat.
Foodhuntr says
Thanks to Choclette for this nice post. Apple , honey , chocolate all are mouth watering food item. It’s preparing time is also not too much. Hope to try to take the taste soon.
Choclette says
Thank you and you are right. Pancakes are great to make when you want something quick and tasty.
Angie Schneider says
Awesome apple pancakes! So soft and fluffy!
Choclette says
Thanks Angie 🙂
Elizabeth says
I know what you mean about pancakes sticking to pans. I’ve always had a problem with that too until my Ozeri pan arrived! Your pancakes look divine! I could seriously go a big helping of them just now 🙂 Thank you ever so much for the mention – I really appreciate it xx
Choclette says
You’re very welcome Elizabeth. How is your pan performing now you’ve had it a while?
Jane Sarchet says
Jeepers creepers that pancake stacks looks proper yummy! I’ve often thought about making a cake from pancakes, but never seem to stop myself from eating them as SOON as they are cooked!
Janie x
Choclette says
Yes Jane, a little restraint is needed and I must say, I don’t manage it very often either 🙂
Joanna @ Zeb Bakes says
Can you let us know how your pan is performing in a year’s time? I have looked at these and often wondered but read mixed reviews. Your new stripey plates are very very lovely! We make pancakes in an old Mermaid pan, properly seasoned and not allowed near detergent it rarely sticks. I wonder if we have lost the skill of looking after old style non non-stick cookware or whether it is not made as well as it used to be. Lots of pans you can buy are not really thick enough based to allow for good and even heat distribution, but I confess I am no expert either. Now I want pancakes for breakfast! They look yummy!
Choclette says
I think you are probably right Joanna. My mother has an old iron pan that just goes on and on and on.
Angela says
That chocolate sauce looks so, so good. I have had my eye on the Ozeri wok for a while now so fingers crossed it makes an appearance at Christmas 🙂
Choclette says
Good luck Angela. If I had any space in my kitchen, I’d be after the wok too as I’m very impressed by the pan.
Jacqueline Meldrum says
OMG that is food porn Choclette. I think I could do with a pan like that too!
Choclette says
Haha Jac, my aim is to get a pancake stack that looks as good as your iconic one – that is true food porn.
belleau kitchen says
honeyed chocolate sauce, how gorgeous… and I love the green pan too… really want these now!
Choclette says
Thanks Dom, the pancakes were good, the chocolate sauce was good and together they were sublime 🙂
Lizzy (Good Things) says
I love the sorts of pans where you don’t need loads of fat…. your apple and raisin pancakes look quite scrumptious!
Choclette says
Thanks Lizzy, it’s a bit of a revelation for me and I’m really enjoying cooking with it.