Cinnamon Apple & Pecan Buttermilk Pancakes With Yoghurt

Rise and shine! Before you begin…

Busy morning ahead? Some of this recipe can be prepped ahead (if you like!)

Make steps 2-6 the night before and finish the rest in the morning!

Let the dish cool completely (within 2 hours max), then cover and store in the fridge or an airtight container, ready to finish in the morning and enjoy within 24 hours

Skim through these steps and get all your equipment ready, then wash your fruit and veg

Now, let's get started!

Chop your pecan nuts roughly

Heat a small pot with a matching lid over a medium heat

Once hot, add the chopped pecans to the pan and cook for 2-3 min or until toasted and lightly golden

Tip: Watch them like a hawk to make sure they don't burn!

Once toasted, transfer to a plate and set aside – these are your toasted nuts

Tip: Short on time? Prep ahead and store in an airtight container overnight

Chop your apple[s] into wedges (no need to peel!) and remove the core

Chop the wedges into small, bite-sized pieces

Add the chopped apple to the reserved pot with your ground cinnamon and sultanas

Add 1 tsp [1 1/2 tsp] [2 tsp] sugar and 2 tbsp [3 tbsp] [4 tbsp] cold water and stir it all together

Cook, covered, over a medium-low heat for 4-5 min or until the apple has softened but still holding its shape – this is your cinnamon apple & sultana compote

Tip: Add another splash of water if it's looking a little dry!

Tip: Make it the night before! Cool it down quickly (within 2 hours max) and refrigerate. Enjoy within 24 hours for a speedy breakfast!

Add your buttermilk pancakes to a plate and pop in the microwave for 30 secs on high or until warmed through