Easy Honey Apple Pancakes with Honey Caramel Sauce
Ingredients:
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1 Fuji apple, sliced into four ½cm thick rounds with seeds removed and the remainder chopped
1 large egg
100g self-raising flour
100ml light milk
1 tbsp oil
3 tbsp honey, divided
2 tbsp butter
1 to 2 tbsp light milk
Method:
In a medium-sized bowl, lightly beat the egg with a fork. Add in flour, milk, and oil, then stir with the fork until just combined (it will be lumpy which is okay). Set aside.
In a large pan over low heat, heat 1 tablespoon honey and butter until melted.
Add apple slices and cook for 20 seconds, then flip.
Spoon pancake mixture evenly onto your apple slices and turn heat to medium-low.
Flip using a spatula once bubbles appear around the edges and pancake is cooked on the bottom side.
Once pancakes are cooked through, remove from the pan and turn off the heat. Add in remaining honey, butter, chopped apples, and 1 to 2 tablespoons light milk.
Stir with spatula to deglaze the pan and create a honey caramel sauce. Spoon sauce over pancakes and enjoy for breakfast.
Pork Cutlets with Apple Chilli and Coriander Salsa
Ingredients:
4 pork sirloin steaks or trimmed pork cutlets
Seasoning:
2 tbsp fish sauce
2 tbsp grated ginger
2 tbsp olive oil
2 cloves garlic
Salsa:
1 small Lebanese cucumber finely diced (1 cup/150g)
1 Granny Smith apple peeled and finely diced (1 cup)
½ bunch washed, chopped coriander leaves and stems (1 cup)
120ml or ½ cup Thai-style sweet chilli sauce
½ cup mint leaves, chopped
2 tbsp lemon or lime juice
1 tbsp maple syrup or honey to glaze
Method:
Put the grated ginger and garlic, fish sauce and olive oil into a bowl big enough to hold the meat. Turn over a few times and set aside.
Put the finely diced apple, cucumber and chopped stalks and leaves of the coriander into a bowl along with the mint, lemon juice and sweet chilli sauce. Stir well.
The pork can be cooked on the barbecue or in a frying pan. Put the pan onto high heat till smoking. Shake off any liquid from the meat and put into the pan and sear. Leave for 3 minutes or till golden before turning over. (Cutlets take a little longer so cover with a lid for 5 to 8 minutes after turning.)
Cook for another 3 minutes then turn off and drizzle with the maple syrup. Turn over a couple of times to glaze. Put onto a plate to rest for 3 minutes.
Serve the pork with apple salsa. This will go well with rice.
Photos and recipes: https://www.aussieapples.com.au/