Cranberry & Apple Pancakes

A Stokes recipe by a passionate contributor, Dave

  • Serves 4
  • 30 Minutes
Taste without compromise

What you'll need

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Jar 260g
£4.25
Case 6x 260g
£24.40
Jar 240g
£4.05
Case 6x 240g
£23.55
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  • 240g salted butter
  • 120g plain flour
  • 150g Icing sugar
  • 2 apples
  • 200ml cream
  • 1 vanilla pod
  • 160g white sugar
  • 40g demerara sugar
  • Stokes Cranberry Sauce

Make the the highlight of Shrove Tuesday – BUT – it really is too good to leave to just one day. Dress it up elegantly with edible flowers to serve when guests come round. Go on … show off a little.

TIP: Adding a spoonful or two of our Bramley Apple Sauce to the caramelising of the apples helps intensify the flavour.

Method

  1. Make your favourite pancake batter and set it aside to rest. Meanwhile:
  2. For the crumble: Mix two parts flour (120g) to one part butter (60g), rub to a breadcrumbs texture, add the demerara sugar, combine, set on lined baking tray and bake until golden brown. Set aside to cool.
  3. Caramelised apples: Peel, core, cut apples into large segments. Add one part water (80ml) to two parts white sugar (160g) in a pan. Reduce, add butter (50g), stir, add apples, reduce until bubbling golden brown.
  4. Chantilly Cream: Combine cream, icing sugar and vanilla pod, whisk until smooth, cover, refrigerate.
  5. Cranberry Coulis: Heat Stokes Cranberry Sauce in a small pan to loosen it up (adding a splash of water helps).
  6. Ready to plate: Stack 3 x pancakes – pancake, spread of Cranberry Sauce, pancake etc. (x3); caramelised apples on and around the stack; scoop of cream on top, sprinkling of crumble and drizzle of Cranberry Coulis.