Spelt & almond pancake mess with maple & vanilla caramelized apples

Is there anything more satisfying and comforting than pancakes? And is there possibly a more widely loved and appreciated dish than pancakes in the entire world? There are probably endless pancake recipes in every country and every culture, and the variations are infinite…

What’s your favorite pancake type?

In our family we have pancakes at least once every week. Thursdays are always pancake day, and then my kids want what they call “flat pancakes” (as pictured in this post). We also sometimes have what they call “fat pancakes” which is what some you refer to as American style pancakes. The recipe I use is with yoghurt and bicarbonate of soda and is very easy and quick to throw together, which is why we often have them for breakfast.

But have you ever heard of “pancake mess” before? And I don’t mean that mess you get when your pancake breaks while flipping it :-) This is something different. Although it would work well using up those messed up pancakes!

I first laid eyes on this thing called pancake mess in Jamie Oliver’s new book Super Food Family Classics and instantly fell in love with the idea. Later on when googling it, I found out that there was hardly any other pages featuring a pancake mess recipe – only this delicious thing (same as featured in the book) on jamieoliver.com.

And I thought to myself – we need more of this! Especially at this time of year. So I created this autumnal take on the pancake mess with caramelized apples.

I hope you love it as much as we did! Be back soon!

Spelt & almond pancake mess with maple & vanilla caramelized apples

makes about 15 thin pancakes/crêpes

2/3 cup fine spelt flour
1/2 cup wholemeal spelt flour
1/2 cup almond flour
pinch of sea salt
1/2 tsp powdered vanilla
…
2,5 cups cows milk (or any milk of your choice)
3 large eggs
3 tbsp unscented coconut oil or butter, melted
…
caramelized apples, pomegranate kernels, Russian or Turkish yoghurt + chopped pistachios to serve

1) In a large mixing bowl mix all dry ingredients, add the milk and whisk vigorously until you have a smooth batter. Add the eggs and the coconut oil (or butter) and whisk until combined.
2) Cover the bowl with cling film and place in the fridge for at least 30 minutes. Give the batter a good whisk before frying the pancakes as the flour tends to sink to the bottom.
3) Heat a non-stick pan or an oiled pancake skillet and fry the pancakes on medium-high heat. Place the pancakes on a plate to cool slightly until ready to serve.
4) To serve, either make up individual portions or do a sharing platter. Randomly tear, fold and layer up the pancakes with the caramelized apples (recipe below), pomegranate kernels, yoghurt and chopped pistachios. Finish with a drizzle of maple syrup and chopped pistachios.

Maple & vanilla caramelized apples
2 firm tart apples, wedges
2 tbsp butter
1/2 tsp powdered vanilla
2 tbsp maple syrup
pinch of sea salt

1) In a large skillet, heat the butter until bubbling. Add the apple wedges to the skillet and cook over medium high heat for approximately 4-5 minutes or until tender and beginning to brown. Turn several times to brown evenly.
2) Add powdered vanilla and maple syrup and continue to cook until the syrup starts to caramelize. Add sea salt and serve immediately with the pancakes.

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Other toppings suggestions:
• Banana, cinnamon, maple syrup and yoghurt
• Berries or berry compote with cardamom and chopped almonds
• Fruits & berries, nut butter and melted chocolate (for dessert)