These pancakes are epic at breakfast time, and make a brilliantly indulgent pudding too! Taken from our book, Jude's: Ice Cream & Desserts, these pancakes are extra fluffy and perfect for Pancake Day and beyond!
SERVES 4 GENEROUSLY
FOR THE PANAKES
FOR THE ROASTED APPLES
Preheat the oven to 200C/fan 180C/gas mark 6.
Halve each apple and remove the core using a sharp knife. Put the apple halves cut side up into a medium sized baking dish, in a single layer. Mix the honey, balsamic vinegar and ground cinnamon to a thick paste and drizzle over the halved apples. Cover and bake for 40 minutes, turning the apples over after 20 minutes, until they are very soft.
Meanwhile, make the pancakes. Put the flour, bicarbonate of soda, sugar and a pinch of salt into a large bowl, stir well and set aside.
In another bowl mix the egg yolks, vanilla and buttermilk and combine thoroughly.
Put the egg whites in a third large, clean bowl and whisk using an electric mixer until they form soft peaks.
Make a well in the centre of the dry mix and add the egg and buttermilk mixture. Whisk lightly then, using a light touch, fold through the egg whites in two additions. Once the mixture is uniform, allow to sit for 5 minutes.
Place a non-stick frying pan on a medium heat and wait for the pan to get hot and lightly grease with oil. Working in batches, dollop generous tablespoonfuls of the batter into the pan, spaced well apart to make pancakes roughly 12cm diameter and 1cm thick. Cook for 1 – 1 ½ minutes on each side, or until bubbles form on the surface. Repeat to make 12.
Toast the oats: heat a small frying pan over a medium heat and add the butter. When it melts and foams add the oats and cook for 3-4 minutes, stirring continuously, until the oats have toasted. Remove from the heat.
To serve, for each portion layer up 3 pancakes with 2 apple halves and a scoop of ice cream. Drizzle with any warm sauce from the roasted apples and a little maple syrup and then scatter over toasted oats. Serve any remaining roasted apples alongside
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