Blackberry & Apple Spelt Pancakes with Brown Buttered Cobnuts

September is the month for blackberries, apples and green cobnuts. Yes cobnuts are good at Christmas to be sure, but eat them fresh in September and it’s quite a different experience. These blackberry and apple spelt pancakes with brown buttered cobnuts are a taste sensation – truly.

Brambling

I thought I was going to miss the blackberry season as I’ve been so busy. Apart from eating the odd blackberry when I’ve been out and about I’ve not picked any this year. Not until the day I made these blackberry & apple spelt pancakes with brown buttered cobnuts that is.

Whilst I was perusing Ren Behan’s excellent new cookbook, Wild Honey & Rye, I saw a recipe for apple pancakes – well! I’ve got apples falling into the garden from next door’s tree and it seems a shame to waste them. What goes best with apples? Blackberries of course. Time to finally do a bit of brambling and make some blackberry and apple pancakes.

Brown Buttered Cobnuts

But where do the brown buttered cobnuts come in I hear you cry? As it happens, Potash farm recently sent me some green cobnuts. I was wondering what sort of recipe to create with them and asked for ideas on Instagram.

Tattysquawk said she flash fried them in olive oil with a pinch of salt. Brilliant idea. Only I decided to fry mine in butter and use them to top my blackberry and apple spelt pancakes.

They sizzled wonderfully while the butter browned and then suddenly started popping. I wasn’t expecting that. They became golden and somewhat to my surprise, wonderfully stripy.

The fresh cobnuts are really good, but my brown buttered cobnuts are sensational. Raw, the cobnuts are crisp and slightly juicy and have a sweet and almost coconutty flavour.

Kentish cobnuts are sold with their husks on during September and October. After that, they go darker and are sold in the form that most will recognise. If you want to try them while they’re still green, you better get your skates on, as I understand they are quite popular. Now I can see why.

Potash Farm

I’ve written about Potash Farm in previous posts, but I’d not tried their green cobnuts before. I’m really glad I have now. The farm is situated in the rolling Kent countryside and it grows a lot of cobnuts. It has an ever widening reputation for selling high quality nuts and produce made with nuts, both online and at their farm shop. I can attest that Potash Farm fudge is exceedingly good.

Blackberry and Apple Wholemeal Spelt Pancakes

Blackberry & apple wholemeal spelt pancakes are easy to make. The only difficulty I had was having to cook them one by one; I could only find a little pan to cook with. If you use a normal size pan you should be able to cook three at a time. The nuts I left to last and they cooked really quickly. I made enough batter to make two days worth of pancakes so I could enjoy them again the next day. I’m so glad I did.

The pancakes are delicious with bursts of blackberry surprising the taste buds every so often. The brown buttered cobnuts are the icing on the cake and marry superbly with the apple and blackberry flavours as well as providing a contrasting crunch.

Other Blackberry Recipes You Might Like

• Blackberry & apple scones
• Blackberry barfi with coconut and rose
• Chocolate blackberry cake
• Double blackberry chocolate galette
• Hedgerow jelly
• White chocolate and blackberry volcano cakes

Keep in Touch

Thanks for visiting Tin and Thyme.If you make these blackberry & apple pancakes, I’d love to hear about it in the comments below. 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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If you’d like more pancake recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.

Choclette x

Blackberry & Apple Spelt Pancakes. PIN IT

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5 from 1 vote

Blackberry & Apple Spelt Pancakes

Forget blackberry and apple crumble, these pancakes are fantastic, especially when topped with early season green buttered cobnuts. Ideal for late summer or early autumn.

Cook ModeToggle to keep screen awake

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Course: Afternoon Tea, Brunch, Dessert

Cuisine: British

Keyword: autumn, blackberries, cobnuts, pancakes, wholemeal spelt flour

Servings: 8 pancakes

Calories: 99kcal

Author: Choclette @ Tin and Thyme

Ingredients

• 125 ml milk
• 1 tbsp natural yoghurt
• 1 egg
• 1 tbsp golden caster sugar plus ½ tsp for scattering over the top
• 75 g wholemeal spelt flour
• ½ tsp baking powder
• ½ tsp ground cinnamon
• good grating of nutmeg
• 1 apple peeled, cored and grated (I used a medium sized windfall)
• 1 handful blackberries
• 1 handful green cobnuts shelled
• 2 tsp butter

Metric – US Customary

Instructions

• Place everything but the fruit, nuts and butter into a bowl and whisk until well incorporated.
  125 ml milk, 1 tbsp natural yoghurt, 1 egg, 1 tbsp golden caster sugar, 75 g wholemeal spelt flour, ½ tsp baking powder, ½ tsp ground cinnamon, good grating of nutmeg
• Stir in the apple and finally the blackberries.
  1 apple, 1 handful blackberries
• Add ⅓ of a tsp of butter to a non-stick frying pan and heat to medium. Place 2 tablespoonfuls of batter in the pan x 3.
  2 tsp butter
• Cook for about 3 minutes or until bubbles appear all over the top of the pancakes. Flip them over and fry for a further 2-3 minutes.
• Place in the oven to keep warm whilst you repeat the process until all of the batter is used up.
• Add the final tsp of butter to the hot pan and throw in the cobnuts. Cook for about 3 minutes until the butter has browned and the cobnuts start to pop. Shake the pan occasionally.
  1 handful green cobnuts
• Pile the pancakes onto a plate, scatter with the remaining sugar and pour the golden cobnuts and brown butter over the top.

Notes

You can easily double the recipe to make more if needed.

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.

Nutrition Estimate

Calories: 99kcal | Carbohydrates: 13g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 25mg | Sodium: 25mg | Potassium: 144mg | Fiber: 2g | Sugar: 5g | Vitamin A: 105IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 1mg

Tried this recipe?Leave a comment below letting us know how you got on and do share a photo on Instagram. Tag @choclette8 or use hashtag #tinandthyme.

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Sharing

I’m sharing these blackberry and apple spelt pancakes with Searching for Spice for Cook Once, Eat Twice.

They also go to #CookBlogShare over at Easy Peasy Foodie.

And this early autumn recipe has to go to Simple and in Season with Feeding Boys.

This post was commissioned by Potash Farm. I was not expected to write a positive review and all opinions are, as always, my own. Thanks to my readers for supporting the brands and organisations that help to keep Tin and Thyme blithe and blogging.