Chefs share ‘fluffy’ and ‘golden brown’ pancakes

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Pancake Day, or Shrove Tuesday, is on February 21 this year. The day takes place in the Christian calendar and marks the day before Lent, which was traditionally a time of fasting. On Shrove Tuesday, Anglo-Saxon Christians went to confession and were absolved from their sins before the 40-day countdown to Easter started. Chefs from apple brand Jazz Apple have shared their favourite pancake recipes, made healthier as the addition of chopped apples as a pancake topping.

Fluffy pancakes with powdered cinnamon sugar, maple syrup and cream


One large jazz apple (diced into small pieces)

One large egg

One large cup of all purpose flour (sieved)

Two teaspoon of baking powder

A pinch of salt

Two tablespoon of sugar

One tablespoon of icing sugar

One tablespoon of light brown sugar

Two tablespoons of unsalted melted butter

One teaspoon of vanilla extract

Two teaspoon of cinnamon powder

One glass of milk

Maple syrup

Cooking oil


In a bowl, add your flour, baking powder, salt, sugar and 1tsp of cinnamon then stir until all dried ingredients are combined.

In a separate bowl add your egg, milk, vanilla, and melted butter and stir until combined well. Make sure butter is a little cool so it doesn’t cook the egg. Once done add your wet ingredients into your dried pancake mixture until you get a nice smooth runny mixture then leave to a side.

In a pan, add your jazz apples and a small knob of butter and cook until slightly soften. Then add your brown sugar and cook a little more until the sugar has caramelised. Then set to a side.

In a separate pan cook your pancakes in some oil until fluffy and golden brown. Once done stack a few on a plate generously scatter your caramelised jazz apples over the pancakes, dust over some cinnamon icing sugar add a dollop of fresh cream and finish off with a drizzle of maple syrup. Serve and enjoy while still hot.

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Apple pie pancakes à la mode (vegan)

Ingredients for the pie filling:

Four to five apples, peeled, cored, and diced

75g light brown sugar 

One tablespoon lemon juice

One tablespoon vegan butter

One teaspoon ground cinnamon

Half a teaspoon of ground nutmeg

Quarter teaspoon allspice 

Pinch of cloves (optional)

240ml water

Cornstarch slurry


To a large, non-stick pan, add the apples, brown sugar, lemon juice, vegan butter, spices, and water.

Stir together and simmer over medium heat until the apples are softened and starting to caramelise (about 10 to 15 minutes), then mix together the cornflour and water and add the slurry to the apples.

Stir well until the liquid starts to thicken, adding a little extra water if needed to keep the mixture a bit saucy, then remove from the heat and set aside while making the pancake batter.

For the pancakes – makes six to eight:

240ml unsweetened soy milk 

One tablespoon apple cider vinegar

One tablespoon vanilla extract 

200g plain flour

30g light brown sugar

Two teaspoon baking powder 

Quarter teaspoon salt

Half tablespoon vegetable oil, for frying 

To Serve: 

Vegan vanilla ice cream

Maple syrup 


Mix the soy milk and vinegar together in a bowl and set aside for 10 minutes to curdle into vegan buttermilk. Once curdled, stir in the vanilla extract. 

In a large mixing bowl combine the flour, sugar, baking powder, and salt, and stir together. Slowly pour the wet mixture into the bowl of dry ingredients, whisking until it becomes a smooth batter.

Heat a non-stick pan on medium to medium low and add the vegetable oil to start. Add a large spoonful of batter, then a small spoonful of apple pie filling to the centre of the batter. Flatten it with the spoon so it will be easier to cover with the rest of the batter, then add another spoonful of batter on top of the apples, gently spreading it to cover the apples as much as possible. 

Cook for one to two minutes on each side until bubbles start forming and the bottom is golden brown. The pan will hold heat and may start cooking the pancakes more quickly, so you may need to reduce the heat a little as you go.

Serve the pancakes topped with more apple pie filling, a scoop of vegan vanilla ice cream, and an extra drizzle of maple syrup.

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