Grated Apple Brunch Pancakes with Lime & Brown Sugar Yogurt Recipe

Introduction

These grated apple brunch pancakes bring a fresh and fruity twist to your morning stack. Topped with a tangy lime and brown sugar yogurt cream, they make a delightful and vibrant breakfast or brunch treat.

Ingredients

• 300g self-raising flour
• 2 red apples, grated
• 1 tsp baking powder
• 2 tbsp light brown soft sugar
• 2 eggs
• 220ml whole milk
• 2 tbsp neutral-tasting oil (such as vegetable or sunflower)
• 300ml double cream
• 4 tbsp light brown soft sugar (for topping)
• 4 limes, zested, plus extra wedges to serve
• 100g Greek-style yogurt
• 1 tsp sea salt flakes

Instructions

1. Step 1: In a large bowl, combine the self-raising flour, grated apples, baking powder, light brown sugar, and sea salt flakes. Mix well.
2. Step 2: In another bowl, whisk together the eggs and whole milk. Gradually add this to the dry ingredients, whisking until a smooth batter forms.
3. Step 3: For the topping, beat the double cream with 4 tablespoons of light brown sugar until stiff peaks form. Gently fold in most of the lime zest and the Greek yogurt, then chill until needed.
4. Step 4: Heat half the oil in a frying pan over medium heat. Spoon in 2 tablespoons of batter and spread into a small circle. Repeat to fill the pan, cooking in batches.
5. Step 5: Cook each pancake for 2-3 minutes until bubbles appear on the surface, then flip and cook for another 2-3 minutes until golden and cooked through.
6. Step 6: Serve the pancakes topped with the whipped lime yogurt cream and scatter over the remaining lime zest. Add lime wedges on the side for squeezing over.

Tips & Variations

• To enhance apple flavor, try adding a pinch of cinnamon or nutmeg to the batter.
• Use Granny Smith apples for a tarter taste, or sweeter varieties like Fuji for mild sweetness.
• For a dairy-free version, substitute the cream and yogurt with coconut cream and non-dairy yogurt.
• Serve with a drizzle of maple syrup or honey for extra sweetness.

Storage

Store any leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a warm pan before serving. The lime yogurt topping is best made fresh but can be stored separately in the fridge for up to 1 day.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pancake batter ahead of time?

Yes, you can prepare the batter up to 2 hours in advance and keep it covered in the fridge, but avoid letting the apples sit too long to prevent browning and sogginess.

What kind of apples work best in this recipe?

Firm apples that hold their texture when grated, such as Gala, Fuji, or Granny Smith, work best for these pancakes.

Grated Apple Brunch Pancakes with Lime & Brown Sugar Yogurt Recipe

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★★★★★

4.7 from 85 reviews

• Author: Jack
• Total Time: 30 minutes
• Yield: Makes approximately 8 medium pancakes 1x

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Description

Delight in these fluffy grated apple brunch pancakes, enhanced with lime and brown sugar yogurt for a fresh and tangy twist. Perfect for a weekend morning treat, these pancakes combine sweet apples and zesty lime with a creamy, lightly sweetened topping that elevates the traditional pancake experience.

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Ingredients

Scale 1x2x3x

Pancakes

• 300g self-raising flour
• 2 red apples, grated
• 1 tsp baking powder
• 2 tbsp light brown soft sugar
• 1 tsp sea salt flakes
• 2 eggs
• 220ml whole milk
• 2 tbsp neutral-tasting oil (vegetable or sunflower)

Topping

• 300ml double cream
• 4 tbsp light brown soft sugar
• 4 limes, zested (plus extra wedges to serve)
• 100g Greek-style yogurt

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Instructions

1. Prepare dry ingredients: In a large mixing bowl, combine the self-raising flour, grated apples, baking powder, light brown sugar, and sea salt flakes. Mix these dry ingredients thoroughly to distribute evenly.
2. Mix wet ingredients: In a separate bowl, whisk together the eggs and whole milk until the mixture is smooth and homogenous.
3. Combine batter: Gradually pour the wet egg and milk mix into the dry ingredients, whisking continuously until you achieve a smooth batter without lumps.
4. Prepare topping: In a chilled mixing bowl, whip the double cream and light brown sugar using an electric whisk until stiff peaks form. Gently fold in most of the lime zest and the Greek yogurt. Chill the topping in the refrigerator until ready to serve.
5. Cook pancakes: Heat half the neutral oil in a non-stick pan over medium heat. Spoon approximately 2 tablespoons of batter per pancake into the pan and gently spread into a small circle. Cook for 2-3 minutes until bubbles appear on the surface, then flip and cook the other side for an additional 2-3 minutes or until golden and cooked through. Repeat in batches, adding more oil as needed.
6. Serve: Stack the pancakes on plates, spoon over the whipped lime and brown sugar yogurt topping, scatter the remaining lime zest on top, and serve with lime wedges on the side to squeeze over for an extra fresh flavor.

Notes

• Ensure the apples are finely grated to allow them to blend seamlessly into the batter for even texture.
• Use fresh limes for zest and wedges to provide bright citrus notes that complement the sweetness of the apples and sugar.
• The yogurt-topped cream can be prepared ahead and kept chilled to save time during serving.
• Cook pancakes on medium heat to avoid burning and ensure the inside cooks fully.
• For a dairy-free version, substitute the cream and yogurt with coconut cream and coconut yogurt respectively.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Breakfast, Brunch
• Method: Frying
• Cuisine: British

Keywords: apple pancakes, brunch recipe, lime yogurt topping, brown sugar, easy pancakes, breakfast ideas, fruit pancakes