Gordon Ramsay’s Calvados toffee apple pancakes

Gordon Ramsay's Calvados Apple Pancakes

As children, we all loved toffee apples, but when was the last time you ate one as an adult? Inspired by this nostalgic flavour combination, these apples in caramel have been given a grown-up makeover by adding a touch of Calvados, or apple brandy, to the caramel, making it a little bit more sophisticated and utterly delicious.

Calvados toffee apple pancakes

Gordon Ramsay’s Calvados toffee apple pancakes As children, we all loved toffee apples, but when was the last time you ate one as an adult? Inspired by this nostalgic flavour combination, these apples in caramel have been given a grown-up makeover by adding a touch of Calvados, or apple brandy, to the caramel, making it a little bit more sophisticated and utterly delicious. From Gordon Ramsay Quick and Delicious, Hodder & Stoughton, £25. Photography Louise Hagger Print This
Serves: 4
Nutrition facts: calories fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 30g pecan nuts
  • 350g green apples
  • 100g butter
  • 50ml Calvados
  • ½ tsp vanilla paste
  • 80g dark muscovado sugar
  • 100ml double cream
  • Vanilla ice cream, to serve
  • 150g plain flour
  • 1½ tsp baking powder
  • 2 tbsp caster sugar
  • 1 large egg
  • 150ml whole milk
  • 30g butter, melted
  • Pinch of salt

Instructions

Preheat the oven to 200°C.

Put the pecans in a baking tray and place in the oven for 5 minutes, or until well toasted. Allow to cool a little, then roughly chop and set aside.

To make the pancake batter, put the flour, baking powder and caster sugar into a bowl. Make a well in the centre, then add the egg, milk, melted butter and salt and whisk together until smooth. Set aside until needed.

Peel and core the apples, then cut them into thick slices.

Place a non-stick frying pan over a high heat and add 50g of the butter. When melted, add the apples and cook until they begin to brown. Pour in the Calvados and carefully flambé it in the pan. When the flames die down, add the vanilla paste and muscovado sugar and mix well. Pour in the cream, stir well, then remove from the heat.

Place two non-stick frying pans over a medium–high heat and rub with a little of the remaining butter.

Add 2 or 3 large spoonfuls of the batter to the pans, depending on size, and cook for a minute or so on each side, until lightly browned. Transfer to a baking tray and keep warm while you make the rest of the pancakes (there should be 12–16 in total).

Put the apples back over a high heat and cook until the caramel sauce thickens.

Serve the pancakes in stacks of 3 or 4 on each plate. Top with apples and smother in caramel sauce. Sprinkle with the toasted pecans and serve with a big scoop of vanilla ice cream on the side.

From Gordon Ramsay Quick and Delicious, Hodder & Stoughton, £25. Photography Louise Hagger

Related Articles

Great British Bake Off: Danish Dreams

Foodies

Tom Kerridge’s Fresh Start: Asian-style griddled squid salad

Foodies

Simon Rimmer and Tim Lovejoy’s Sunday Brunch Cookbook: Rosemary skewered monkfish on pearl barley risotto

Foodies

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More

Skip to toolbar