On Tuesday 4 March, the nation will once again be flipping to perfection and tucking into delicious pancake combinations to celebrate this scrumptious occasion. Offering us the perfect opportunity to dust off our pans and test out some new recipes, JAZZ™ Apple are sharing their favourite tasty pancake creations with a twist, all certain to impress. 

Vegan JAZZ™ Apple Pie Pancakes à La Mode

Ingredients:

For the 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 and 1/2 tbsp water)

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 

To Serve

• Vegan vanilla ice cream
• Maple syrup 

Method:

1. To make the JAZZ™ Apple Pie Filling, grab a large, non-stick pan, add the apples, brown sugar, lemon juice, vegan butter, spices and water.                                                                                                           
2. 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.
3. 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.                                                                                                                                                                                                             
4. For the pancake batter, 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.                                 
5. 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.                                                                                                                                                                                      
6. 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.                                                                                                                                                                                                              
7. 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.)                                                                                                                       
8. Serve the pancakes topped with more apple pie filling, a scoop of vegan vanilla ice cream, and an extra drizzle of maple syrup.

JAZZ™ Apple Fluffy Pancakes with Powdered Cinnamon Sugar, Maple Syrup and Cream

Ingredients: 

• 1 large JAZZ™ apple (diced into small pieces)
• 1 large egg
• 1 large cup of all-purpose flour (sieved) 
• 2tsp of baking powder 
• pinch of salt 
• 2tbsp of sugar
• 1tbsp of icing sugar
• 1tbsp of light brown sugar
• 2tbsp of unsalted melted butter 
• 1tsp of vanilla extract
• 2 tsp of cinnamon powder 
• 1 glass of milk
• Maple syrup
• Cooking oil

Method:

1. In a bowl add your flour, baking powder, salt, sugar and 1tsp of cinnamon then stir until all dried ingredients are combined.                                                                                                                                     
2. In a separate bowl add your egg, milk, vanilla and melted butter and stir until combined well (make sure butter is a little cool so it doesn’t cook the egg).                                                                         
3. Once done add your wet ingredients into your dried pancake mixture until you get a nice smooth runny mixture then leave to the side.                                                                                                                                                        
4. In a pan add your JAZZ™ apple and a small knob of butter and cook until slightly softened. Then add your brown sugar and cook a little more until the sugar has caramelised.                                                  
5. In a separate pan cook your pancakes in some oil until fluffy and golden brown. Once done, stack a few on a plate generously scatter your caramelised JAZZ™ apple over the pancakes, dust over some cinnamon icing sugar, add a dollop of fresh cream and finish off with a drizzle of maple syrup. 

JAZZ™ Apple Dutch Baby Pancakes

Recipe from food and drink writer Jonathan Hatchman

Ingredients:

• 2 JAZZ™ apples
• 30g butter, melted (plus extra for greasing)
• 4 free range eggs
• 3 tbsp caster sugar (divided)
• 1 tsp vanilla extract
• A pinch salt
• 60g plain flour
• 30ml milk
• ½ tsp baking powder
• ½ tsp grated nutmeg
• ½ tsp cinnamon
• Icing sugar, to taste

Method:

1. Preheat the oven to 220C/200 fan/gas 7.                                                                                                                                                                                                                                                                                          
2. Melt the butter and whisk with the eggs, milk, vanilla extract, 1 tbsp caster sugar and a pinch of salt.                                                                                                                                                                                  
3. In a large mixing bowl, combine the flour, baking powder and grated nutmeg. Make a well in the centre and gradually pour in the wet ingredients, trying to whisk as constantly as possible while pouring.                                                                                                                                                                      
4. Mix until the batter is smooth, then set aside for 30 minutes.                                                                           
5. While the batter is sitting, mix 2 tbsp caster sugar with ½ tsp ground cinnamon. Then core and cut the apples into roughly 8 slices.                                                                                                                                                                                                                                                                                                   
6. Just before the batter is ready, heat a generous knob of butter in a cast iron skillet or an oven-proof pan and brush the melted butter up the sides of the pan. Dust with a little cinnamon sugar, then add the apples to the pan. Sprinkle a little more cinnamon sugar over the apples, then once the mixture is bubbling add the batter to the pan and push the apples towards the centre.                                                                                                                                                                                                                                               
7. Place the pan in the preheated oven and bake for 15 minutes. Then turn the heat down to 190C/170C fan/gas 5 and continue to cook for another 10 minutes, or until the apples are cooked and the batter is browned.                                                                                                                                         
8. Leave to cool for 5-10 minutes and sprinkle with a dusting of icing sugar before eating. 

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