Yorkshire Wensleydale & Cranberries American Pancakes with Caramelised Apples

Can’t decide between sweet and savoury pancakes for Pancake Day? We have the best of both worlds! The creamy, fruity taste of Yorkshire Wensleydale & Cranberries pairs perfectly with sweet tartness of apples.

Ingredients

• 200g self-raising flour
• 1½ tsp baking powder
• 1 tbsp caster sugar
• 3 large eggs
• 25g melted butter
• 200ml milk
• 2 apples, such as gala
• 2 tbsp light brown sugar
• 1 tbsp water
• Maple syrup, to serve

Method

1. Mix the flour, baking powder, sugar and pinch of salt in a large bowl, then create a well in the centre.
2. Lightly whisk the eggs and milk together, then pour into the flour mix.
3. Whisk until combined, add the melted butter, then continue whisking until smooth.
4. Pour into a jug then set aside in the fridge for 30 minutes.
5. While the pancake mix is resting, make the apple topping. Add the apple chunks, brown sugar and water to a saucepan over medium heat. Stir and cook until the apples have softened.
6. To make the pancakes, heat a non-stick frying pan over a medium heat, with a little butter. Pour in some batter and sprinkle some crumbled Yorkshire Wensleydale & Cranberries over the top. Cook for 1-2 minutes, until small bubbles appear on the surface, then flip and cook for a further minute. Repeat with the rest of the batter.
7. Stack the pancakes, top with apples and crumble over additional Yorkshire Wensleydale & Cranberries. Drizzle with maple syrup to taste.