Apple & Buttermilk Pancakes
Recipe: #26052
May 12, 2017
Categories: Breakfast, Desserts, Apple, Rhubarb, Brunch, Oven Bake, Vegetarian, Yogurt, Kosher Dairy, more
"From one of our national supermarkets and their monthly magazine Feb. '17."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (345.6 g)
- Calories 734.1
- Total Fat - 11.7 g
- Saturated Fat - 4.1 g
- Cholesterol - 57.7 mg
- Sodium - 164.3 mg
- Total Carbohydrate - 83.8 g
- Dietary Fiber - 8.6 g
- Sugars - 44.3 g
- Protein - 17.9 g
- Calcium - 386 mg
- Iron - 2.9 mg
- Vitamin C - 23.3 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Preheat oven to 180C.
Step 2
Place the rhubarb in a single layer in a shallow roasting pan and sprinkle with caster sugar and drizzle with orange juice and sprinkle with orange zest and roast for 10 minutes or until rhubarb is tender but still holds it shape and set aside cool completely.
Step 3
Reduce oven to 100C.
Step 4
Combine the flour, apple and brown sugar in a large bowl.
Step 5
Whisk the egg, buttermilk and milk in a jug and then add to the flour mixture and stir to combine and then set aside for 15 minutes to rest.
Step 6
Heat a large non-stick frying pan over medium-low heat and brush with melted butter.
Step 7
Pour two 1/4 cup (60ml) quantities of batter into the pan, allowing room for spreading and cook for 2 minutes or until bubbles appear on the surface and turn and cook for a further 1 to 2 minutes or until golden and then transfer to a baking tray, covered loosely with foil and place in the oven to deep warm and then repeat with remaining batter to make 12 pancakes.
Step 8
Stack the pancakes on serving plates and top with rhubarb, any pan juices and granola and serve with yoghurt.
Tips
No special items needed.
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