Pancakes with Apple Compote and Crème Fraîche

by thomandaimee

Brunch is a huge event on this little island. More and more restaurants in Singapore are making breakfast items available all day. Who doesn’t love waking up at 12 noon on a weekend, slipping on those flip-flops and pushing in mouthfuls of eggs and pancakes down your throat? That’s the beauty of brunch.

But it doesn’t come cheap. At about an average of $25 a plate, why not make your own breakfast? So N and I decided to wake up at an unearthly hour to make pancakes and eggs.

I’m more than happy to cook something up for the family. But I love sleep more. Nevertheless, we got down to business. For some time now, we’ve been wanting to try out The Delaunay’s recipes on Telegraph. Ours might not look as pretty, but home-cooked food made from scratch still beats any restaurant down the street. It was worth waking up for.

Pancakes with Apple Compote and Crème Fraîche
Adapted from The Delaunay

Serves Two

For the apple coulis
187.5g Granny Smith apples (un-peeled)
63ml apple juice
12.5g caster sugar

For the apple compote
7.5g unsalted butter
pinch of ground cinnamon
200g Granny Smith apples (peeled and diced)
25g raisins
juice of 1/4 lemon
25ml apple juice
20g sugar
1/2 teaspoon vanilla paste
dash of scotch whiskey

For the pancakes
162.5g plain flour
1/2 tablespoon baking powder
1/2 tablespoon caster sugar
1.5 eggs
75ml buttermilk
150ml milk
20g butter
crème fraîche to serve


To make the coulis, grate the apples (but not their cores) and put in a pan with the juice and sugar. Simmer for 10 minutes on low heat, reducing mixture by about 20 per cent. Blend in a food processor and strain to get a smooth, thickish sauce. (I didn’t strain… too lazy… tasted good anyways.)

To make the compote, heat butter in a pan with the cinnamon. Add apples, raisins and lemon juice and saute until apples are cooked through. Stir in apple juice, sugar and vanilla paste, and cook on low heat until soft. Add whiskey and cook briefly to boil off the alcohol. Mash with a fork and set aside to cool. Stir in 100ml of coulis.

To make the pancakes, mix the flour, baking powder and sugar in a bowl, making a well in the centre. Put the eggs and buttermilk in the well. Mix slowly and gently with a whisk, adding the flour until it thickens. If it gets too thick, add milk and carry on mixing until it becomes a thick batter with no lumps.

Melt a scant teaspoon of butter in a hot pan and ladle in some pancake mix. (We didn’t really measure our pancakes… that’s just absurd. If you like your pancakes huge or tiny, so be it.) Cook for about a minute or so, then flip it over and cook for a  further two minutes.

Spread some apple coulis on each plate and top with pancakes. Scoop compote over the pancakes and top it with some crème fraîche.

Eat and be happy!