Bircher Pancakes With Caramelised Apple
1 cup plain flour
1 tablespoon baking powder
1 cup traditional rolled oats
2 tablespoons brown sugar
600ml buttermilk
2 eggs, lightly beaten
2 teaspoons vanilla extract
60g butter, melted, cooled
Extra melted butter, for cooking
Plain Greek-style yoghurt, to serve
Caramelised apple
50g butter
4 granny smith apples, peeled, cored, cut into thick wedges
1/2 cup brown sugar
1/2 cup pecans
Method
Step 1. Sift flour and baking powder into a bowl. Stir in oats and sugar. Make a well in centre. Whisk milk, egg and vanilla together in a jug. Add to well. Stir until just combined. Stand for 30 minutes. Drizzle with melted butter. Stir to combine.
Step 2. Heat a large non-stick frying pan over medium heat. Brush pan with extra melted butter. Spoon 1/4 cup mixture into pan, spreading with back of spoon to form a 12cm round pancake. Repeat to make another pancake. Cook for 2 to 3 minutes or until bubbles appear on surface. Turn and cook for 2 to 3 minutes or until cooked through. Transfer to a plate. Cover loosely with foil to keep warm. Repeat with remaining mixture, brushing pan with butter between batches.
Step 3. Make Caramelised apple: Melt butter in a frying pan over medium-high heat. Add apple. Cook, turning, for 3 to 4 minutes or until golden. Add sugar and 2 tablespoons cold water. Cook, stirring, for 2 to 3 minutes or until sugar has dissolved. Bring to the boil. Reduce heat to low. Simmer for 6 to 8 minutes or until slightly thickened. Add pecans. Stir to combine.
Step 4. Divide pancakes between plates. Top with yoghurt and apple mixture.
