Pancakes with apple caramel and granola

Method

Our fluffy ‘Pancakes’ (see pg. 58) can be drizzled with this fresh apple and vinegar caramel and topped with our pancake cream for the perfect balance of acidity and sweetness. Pair with a garnish of ‘Honey and olive oil granola’ (see pg. 42) for an extra crunch. For the apple caramel sauce 1. Put the apple juice in a pot and bring it to a boil. Let the juice reduce to 100ml. Add maple syrup, brown butter, and both vinegars. Combine and set aside. For the pancake cream 2. Soak the gelatine in ice and water. 3. Using a stand mixer with a whisk, mix the crème fraîche, sugar, grated tonka bean, and yoghurt until it’s semi-whipped. 4. Break the vanilla pod into the cream and heat the mixture to about 30–40°C. Squeeze the water from the gelatine and add the gelatine to the warmed cream so it melts. Let the mixture sit to reach room temperature. 5. Combine the gelatine mix and crème fraîche/yoghurt mix. Blend until it’s a smooth and perfect consistency. 6. Store in 1L containers. To assemble 7. Make the pancakes, one large or two small per person. Place them in the centre of the plate and make sure they are still warm. 8. Pour a generous amount of apple caramel sauce over the pancakes. 9. Add a quenelle of pancake cream. You can shape the cream with a piping bag or two spoons. 10. Dress with 1–2 spoonfuls of granola.