Seeded Oatmeal Pancakes with Spiced Apple Compote
Serves:
1
Difficulty:
Medium
Ready in:
30 mins
For the pancakes
- 80g rolled oats
- 245ml milk, regular or non-dairy
- 2 large eggs
- 1 tbsp unsalted butter
- 1 tbsp granulated sugar
- 40g all-purpose flour
- 40g wholemeal flour
- 35g mixed ground seeds
- 2tsp baking powder
- pinch sea salt
For the caramelised apples
- 3 apples (Braeburn or similar crisp fleshed eating varieties)
- 20ml rapeseed oil
- 30g light brown sugar
- 1 cinnamon stick
- 1 star anise
- Whisk the oats and milk together in a large bowl. Leave to stand for 10 minutes for the oats to soften. Meanwhile, melt the butter and set aside to cool.
- Add the butter, eggs and sugar to the oats and combine. Add both the flours, mixed ground seeds, baking powder, pinch of salt and whisk until just combined; do not overmix.
- Meanwhile, heat a large non-stick skillet over medium-high heat. Add a drizzle of oil and swirl to coat. Drop the batter into the pan in 2-tablespoon portions, cooking 3 at a time. Cook until bubbles appear on the surface, the edges begin to look dry, and the bottoms are golden-brown (~3 mins). Flip the pancakes and cook until the other side is golden-brown (~2 mins). Transfer to a warm oven or plate and repeat with remaining batter.
- Cut the apples into 6-8 wedges leaving the skin on, removing the core. Heat a heavy based frying pan over a medium heat. Add oil followed by the apple and whole spices. Once apples begin to colour, add the sugar, lower the heat stir occasionally until soft.
- To serve, stack 3 pancakes per portion onto warm plates. Spoon over the caramelised apples and finish with a drizzle of apple cooking juices.
