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.
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Afternoon Tea, Brunch, Dessert
Cuisine: British
Keyword: autumn, blackberries, cobnuts, pancakes, wholemeal spelt flour
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.