Commissioned to celebrate the Pink Lady™ Apple, this simple recipe with deliciously comforting results is kind of child’s place. Superb as a special breakfast treat or afternoon tea, the apple rings cooked in the pikelet mix is a terrific way to incorporate fresh fruit. Blueberries, strawberries and slices of stonefruit can also be used instead of the apple.
1 cup walnuts
1 cup self-raising flour
½ cup buckwheat flour
1 tbsp caster sugar
1 cup milk
30 g butter
2 Genuinely Southern Forests Pink Lady™ apples, thinly sliced
4 tbsp honey
4 tbsp mascarpone
- Preheat oven to 180˚C.
- Lay the walnuts on a baking tray and toast in the oven for 10 – 15 minutes until the skin is a little darker. Allow to cool.
- Place the two flours and caster sugar in a bowl and make a well. Crack the eggs into the well and together with the milk, whisk into the dry ingredients to make a thick batter.
- Heat a little butter in a pan until foaming and then pour enough batter into the pan to make pikelets about the same diameter as the apple slices.
- After a minute, lay the Pink Lady slices on top of the pikelets. Cook for another minute before flipping and cooking the apple side another 2 minutes.
- Rub the walnuts with your fingertips to crumble and remove the toasted skins. Serve the pikelets in a stack drizzled with honey and served with a spoonful of mascarpone and walnuts.