Sweeten up your mornings with our heavenly apple and buttermilk pancake recipe. Made with tart Granny Smith apples, rhubarb and sweet oranges, these soft and fluffy pancakes will make the perfect start to your day.
Serves66
Cook time35 mins35 minutes
Prep time20 mins20 minutes, + 15 mins resting time
+ 15 mins resting time
Ingredients
1 bunch rhubarb, cut into 5cm lengths
¼ cup (55g) caster sugar
1 orange, zested, juiced
1½ cups (225g) self-raising flour
1 Granny Smith apple, cored, coarsely grated
1 tbs brown sugar
1 Coles Australian Free Range Egg, lightly whisked
1 cup (250ml) buttermilk
¼ cup (60ml) milk
20g butter, melted
1 cup (130g) store-bought granola
600g thick vanilla yoghurt
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Place the rhubarb in a single layer in a shallow roasting pan. Sprinkle with caster sugar and drizzle with orange juice. Sprinkle with orange zest. Roast for 10 mins or until rhubarb is tender but still holds its shape. Set aside to cool completely.
Step 2
Reduce oven to 100°C. Combine the flour, apple and brown sugar in a large bowl. Whisk the egg, buttermilk and milk in a jug. Add to the flour mixture and stir to combine. Set aside for 15 mins to rest.
Step 3
Heat a large non-stick frying pan over medium-low heat. Brush with melted butter. Pour two ¼ cup (60ml) quantities of batter into pan, allowing room for spreading. Cook for 2 mins or until bubbles appear on the surface. Turn and cook for a further 1-2 mins or until golden. Transfer to a baking tray. Cover loosely with foil and place in oven to keep warm. Repeat with remaining batter to make 12 pancakes.
Step 4
Stack the pancakes on serving plates. Top with rhubarb, any pan juices and granola. Serve with yoghurt.
