Spiced apple pancakes

With crunchy toasted hazelnuts and kefir yogurt

Apples are at their best right now as they are in season. I was given a load of cooking apples from a family member’s garden and decided to try adding them to pancake mix.

Grated and added to the batter, they add a lovely flavour and texture to these thick fluffy pancakes. Cinnamon and apple are a classic flavour combo, and give this breakfast or brunch a really autumnal, cosy feel.

Top with toasted hazelnuts for crunch, kefir or Greek yogurt (kefir is great for gut health) for a fresh, creamy flavour, and then as much maple syrup you desire for sweetness. Enjoy!

You’ll need (per portion):

• 1 apple (cooking or eating is fine)

• 100g self raising flour

• 1 egg

• 100ml milk (cows or plant)

• 1 tsp cinnamon

• 1-2 tbsp maple syrup, depending on how sweet you like things, plus more for drizzling

• 1 tsp baking powder

• Butter, for frying

• Small handful hazelnuts, roughly chopped

• Kefir (or Greek/natural) yogurt

Cut the apple away from the core and discard it. Grate the apple, don’t worry about peeling it first (it’s extra fibre!).

Add the flour, egg, milk, apple, cinnamon, maple syrup and baking powder to a mixing bowl. Add a pinch of salt. Beat until it’s fully combined.

Heat a frying pan to a medium-hot temperature and add a knob of butter. Spoon in some of the pancake batter. Depending on the size of your pan, do 2 - 3 at once. This mixture should make around 5 or 6.

Fry for a couple of minutes before flipping over and repeating on the other side. Remove the pancakes and keep them warm by wrapping in a tea towel while you repeat with the rest of the batter.

While they cook, toast the hazelnuts in a dry frying pan, keeping them moving around the pan. Once you can smell them toasting and they start to change colour, they are done.

Stack up your pancakes, top with a few spoons of kefir, the hazelnuts and finally drizzle of maple syrup to taste.