Pancakes with maple syrup and apple butter

Could you think of anything more delicious on a Sunday morning? Everyone needs those days when you treat yourself to something naughty, and this is our pick.

The apple butter is usually made from fresh apples and left to concentrate for 40-50 hours. While we hunt for the absolute best apple butter recipe and bring it to you this quick-to-whip-up apple butter still makes a statement on these pancakes!


  • 3 cups of low-fat milk
  • 1 Tbsp white vinegar
  • 1 tsp of vanilla essence
  • 3 cups of self-raising flour
  • 1 cup of plain flour
  • 1/4 cup of caster sugar
  • 3 eggs
  • 75g of melted butter
  • Extra butter for frying
  • 1/2 cup maple syrup
  • 1 cup frozen mixed berries

For the quick apple butter

  • 150g apple pure/apple sauce
  • 250g cream cheese, roughly chopped
  • 1/4 cup sifted pure icing sugar
  • 1 tsp ground cinnamon


  1. Sift both flours into a bowl, add sugar and stir.
  2. Measure milk in a separate container and add vinegar, melted butter and vanilla essence.
  3. Combine dry and wet ingredients, making a well in the centre of the dry mix and whisk briskly until smooth.
  4. Prepare the apple butter by beating apple puree, icing sugar, cream cheese and cinnamon in a bowl with an electric mixer.
  5. Heat large, non-stick frying pan, add some butter and cook pancakes. Leave on one side until little bubbles cover the upright surface.
  6. Stack pancakes and serve drizzled with maple syrup, smeared with apple butter and add some frozen berries for a bit of zing.

Such a divine weekend recipe! We hope you are indulging…

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