Treat your loved one to the ultimate breakfast/brunch this Valentine’s Day with these dreamy JAZZ™ Apple Pie Pancakes by our good friend @thezestylime. Nothing says “I love you” like homecooked food so get your JAZZ on with the fab recipe!
JAZZ™ Apple Pie Filling:
4-5 JAZZ™ apples, peeled, cored, and diced
75g light brown sugar
1 tbsp lemon juice
1 tbsp vegan butter
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp allspice
Pinch of cloves (optional)
240ml water (+ more if needed)
Cornstarch slurry (1/2 tbsp cornflour + 1/2 tbsp water)
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 10-15 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 6-8 pancakes)
240ml unsweetened soy milk
1 tbsp apple cider vinegar
1 tbsp vanilla extract
200g plain flour
30g light brown sugar
2 tsp baking powder
1/4 tsp salt
1/2 tbsp vegetable oil, for frying
Vegan vanilla ice cream
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 1-2 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.