Bramley Apple Breakfast Pancakes with Maple Roasted Pecan Nuts
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Author Eb Gargano
Bramley Apple Breakfast Pancakes
2bramley applespeeled and coarsely grated
400gwholewheat self-raising flour
Oil or butter for frying
Maple Roasted Pecan Nuts
4tablespoonsmaple syrupplus extra for drizzling
Mix together the milk, eggs, 2 tablespoons maple syrup, 2 teaspoons of cinnamon and the grated bramley apple in a jug. Place the flour in a bowl. Slowly stir the wet ingredients into the flour, using a whisk or fork to avoid lumps.
Turn your oven on to 100C. Put your pecan nuts in a small roasting tin and drizzle over the 4 tablespoons of maple syrup. Stir to coat the pecans in the syrup and then pop in the heating oven. Put a plate in the heating oven too.
Put a small frying pan on a medium heat, drizzle in a small amount of oil (or a small knob of butter) and leave for 1 minute to come up to temperature.
Take roughly 50 mls of mixture (roughly a ladle full, two very large spoonfuls, or ¼ cup) and pour it into your frying pan. Fry for about 30 seconds to 1 minute, until it bubbles on top, and then flip it over and cook for about 30 seconds on the other side. When the pancake is cooked, pop it on the plate in the oven and repeat the process until you have used up all the batter. This amount of mixture should make about 12 pancakes.
After the pecan nuts have been in the oven for about 15 minutes, remove them from the oven and carry on doing your pancakes.
Serve the pancakes decorated with the maple roasted pecans and drizzled with more maple syrup.
Bramley Apple Breakfast Pancakes with Maple Roasted Pecan Nuts https://www.easypeasyfoodie.com/bramley-apple-breakfast-pancakes-with-maple-roasted-pecan-nuts/