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Apple Crumble Pancakes

These pancakes are delicious and really capture the essence of a good old traditional apple crumble, with a modern twist. We love the contrast of the lightly spiced cooked apple with the crunch of the crumble topping and the creaminess of the mascarpone.


Serves 4

  • ¼ cup flour

  • ¼ cup oats

  • ¼ almonds

  • 1 teaspoon mixed spice

  • 4 tablespoons brown sugar

  • 70g butter

  • 4 apples, cut into small cubes, plus a few extra slices to serve

  • 2 x packets Marcel’s Happy Pancakes

  • Mascarpone

  • Maple syrup to serve


Pre-heat the oven to 160C on fan bake and line a baking tray with baking paper. Put the flour, oats, almonds and half a teaspoon of the mixed spice into a small food processor and process until the nut resemble coarse breadcrumbs. Add in 2 tablespoons of brown sugar and 40g of butter and process again until incorporated. Tip out onto the baking tray and press out flat before putting in the oven and baking for 20 minutes or until golden brown and crunchy. Half way through the cooking flip the crumble over using a wide spatula. Don’t worry if it breaks up a bit and you don’t manage to flip it all. Once cooked break up into little pieces and set aside.

Heat a heavy-bottomed frying pan over a medium-high heat and melt the remaining butter. Once melted add in the apple and fry for several minutes before adding in the remaining brown sugar and mixed spice. Cook until the apple begins to soften. This will take about 10 minutes but will depend on how small your cubes are and what type of apple you used so if you need to cook them a little longer then do.

Arrange 4 pancakes on 4 plates and top each with mascarpone, followed by some apple then the crumble. Repeat two more times so that you have a stack of 3 pancakes on each plate. Serve garnished with apple slices and maple syrup.

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