Recipe by The Two Brits
Twitter: @twobritsblog
Instagram: @two.brits

“Breakfast will never be the same again after you have tried these delicious light and fluffy pancakes! We love making pancakes especially at the weekend when we have all the time in the world. The best bit about making pancakes is filling, stacking and topping and this pancake recipe certainly allows you to fill, stack and top until your heart is content.”

Ingredients (Serves 1)

200g self-raising flour
1 ½ tsp baking powder
1 tbsp caster sugar
Pinch of salt
200ml milk of your choice
3 large eggs
30g melted butter
50ml maple syrup
1 JAZZ™ Apple
25ml water
1 tbsp yoghurt & flaked almonds (optional)


Thinly slice the JAZZ™ Apple (core the apple if you prefer) and leave to one side. Add the maple syrup and water in a frying pan on a medium heat. Add the apples to the maple syrup mixture and allow them to cook (remove from the heat once the apples are golden brown and soft).

Whilst the apples are cooking mix the flour, baking powder, caster sugar and pinch of salt in a large mixing bowl.

Make a well in the mixture and pour in the melted butter, eggs and milk. Mix the ingredients with a whisk until they are well combined and there are no lumps.

In a frying pan add a knob of butter. Once melted add a ladle of batter around. You want the pancake to be around 6cm wide. Cook the pancake for around 1-2 minutes on the first side and wait for tiny air bubbles to form. Flip the pancake and continue cooking for a further one minute, remove from the pan and repeat until all the batter is used up.

Now for the fun part! It’s time to stack the pancakes! Stack your pancakes on a plate of your choice and in between the pancakes add a couple of slices of the maple glazed JAZZ™ Apple. On the last pancake top with yoghurt, almond flakes and maple glazed JAZZ™ Apples. If you have any maple sauce leftover in the pan drizzle it on top!