Apple Pie Pancakes with Maple Whipped Cream
Inspired by techniques from Serious Eats.
Spiced pancakes with grated apple baked in, crowned with caramelised Fuji apples and a drift of maple cream—pure autumn comfort.
Always check the labels of the products you use.
Method
Unlock all flavours with Premium
This flavour is part of Premium. You can see the ingredients and nutrition; the quantities and the full method are for members.
Premium: $4.99/month or $39.99/year.
Equipment
- 2 medium bowls
- medium saucepan
- large bowl
- electric hand mixer
- whisk or flexible spatula
- wire rack set in a rimmed baking tray
- nonstick frying pan (30 cm) or griddle
- 80 ml scoop
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 871 kcal |
| Protein | 10.3 g |
| Carbohydrate | 105.6 g |
| of which sugars | 64.4 g |
| of which free sugars | 48.3 g |
| Fat | 47.5 g |
| of which saturates | 26.1 g |
| Fibre | 5.1 g |
| Salt | 1.04 g |
Protein per 100 kcal
1.2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Batter
- 170 g plain flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1.5 g fine sea salt or table salt about ¼ tsp
- ¼ tsp bicarbonate of soda
- ¼ tsp mixed spice
- 180 g Golden Delicious apple, peeled and grated (about 1 medium)
- 57 g light brown sugar
- 1 large egg, at room temperature
- 120 ml whole milk, at room temperature
- 70 g soured cream, at room temperature
- 42 g unsalted butter, melted
- 1 tsp vanilla
Apple topping
- 28 g unsalted butter
- 270 g Fuji apples, unpeeled, cut into 1.5 cm pieces
- 42 g light brown sugar
- ½ tsp ground cinnamon
- 1 pinch mixed spice
- 60 ml maple syrup, plus more to serve
Maple cream
- 240 ml double cream
- 45 ml maple syrup
To serve
- 30 g toasted pecans, chopped, to serve
- 1
Stand grated apple. Whisk 170 g plain flour, 1 tsp baking powder, 1 tsp ground cinnamon, ¼ tsp fine salt, ¼ tsp bicarbonate of soda and ¼ tsp mixed spice. Toss 180 g peeled, grated Golden Delicious apple (1 medium) with 57 g light brown sugar and stand, stirring now and then, 20-30 min.
- 2
Cook Fuji apples. Melt 28 g unsalted butter over medium heat, add 270 g unpeeled Fuji apples (in 1.5 cm pieces), 42 g light brown sugar, ½ tsp ground cinnamon and a pinch of mixed spice and cook, stirring often, until tender (10-15 min); off the heat stir in 60 ml maple syrup and keep covered and warm.
- 3
Make maple cream. Whip 240 ml double cream with 45 ml maple syrup to medium peaks (about 2 min); chill.
- 4
Combine batter. Whisk 1 large egg (room temperature), 120 ml whole milk (room temperature), 70 g soured cream (room temperature), 42 g unsalted butter (melted) and 1 tsp vanilla into the grated apple, add to the flour mix and stir until just combined.
- 5
Cook. Heat a griddle to medium (175 °C) or a pan over medium heat; scoop 80 ml portions and spread to 10 cm (1-2.5 cm apart). Cook until bubbles appear and the base is golden (2-4 min), lowering the heat if browning fast; flip and cook until cooked through (2-4 min); keep warm on a rack and repeat.
- 6
Serve. Serve topped with the warm apples, maple cream, chopped toasted pecans and more maple syrup.
Storage
Best served fresh and warm. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
