Sweet Apple Pancakes with a Spicy Plum Sauce

Desserts Food Vegetarian

Peter Gorton

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16 Servings

Ingredients

PANCAKE MIX

Large eggs 2

Water 125ml

Milk 125ml

Flour 110g

Salt pinch

Calvados 2 tbsp (optional)

Butter 30ml melted

BUTTERED APPLES

Butter 175g

Brown sugar 2 tbsp

Eating apples 4, peeled and cut into chunks or quarters

Vanilla bean 1, split

Cinnamon stick 1 (small) or 2 lemon verbena leaves

SPICY PLUM SAUCE

Water 500ml

Caster sugar 500g

Cassis 150ml

Brandy 100ml

Vanilla bean 1 scraped

Cinnamon ½ stick

Ripe plums 1kg halved and stoned

Star anise 1

Method

PANCAKE MIX
- Put eggs, water and milk into a stainless steel bowl, whisk together and add flour and salt, stir in butter.
- Add calvados (if using), and refrigerate batter for at least ½ hour or overnight.
- Before use, strain batter through a sieve.
BUTTERED APPLES
- Melt butter and sugar in a wide based frying pan.
- Add apple and spice and cover for five minutes until fruit has softened.
- Remove lid and watch closely. Once tender, increase heat and shake gently as apple becomes lightly caramelised. Pour out of the frying pan on to a clean tray and allow to cool.
SPICY PLUM SAUCE
- Put all ingredients except plums into a large stainless steel saucepan and bring to the boil. Simmer for 20 minutes.
- Add plums and cook over a low heat for 1 hour. Press contents of saucepan through a fine sieve. Thin down with a little orange juice if needed. Set aside.
To Serve:
- Put about 2 tbsp of apple filling mixture on each pancake 1” from the edge and roll pancake up tucking the ends in as you go.
- Repeat with the other pancakes and place on a baking tray, shake icing sugar on top of the pancakes and place in the oven for 5 minutes.
- Pour the plum sauce into the middle of 4 dessert plates.
- Remove pancakes from the oven and place on the centre of the plum sauce and top with an ice-cream of your choice.