• 35min
  • 30min
  • Easy
  • 8 Servings
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Ingredients

For the Pink Lady® apple juice caramel
  • 160 g sugar
  • 80 g salted butter
  • 20 cl whipping cream
  • 10 cl Pink Lady® apple juice
For the pancake batter
  • 1 Pink Lady® apple
  • 65 g flour
  • 1 pinch of salt
  • 1 egg
  • 1 tsp baking powder
  • 2 tbsp melted butter
  • 150 g Greek yoghurt
  • 2 tbsp maple syrup
  • 1 ½ tsp Speculoos spice blend (or ground mixed spices)
  • A little brown sugar and butter to cook the Pink Lady® apple slices
For the presentation
  • 2 tbsp cane sugar
  • 250 g Greek yoghurt
  • Speculoos spice blend (or ground mixed spices)
  • Speculoos biscuits

Stages

1. For the Pink Lady® apple juice caramel2. For the pancake batter3. For the presentation
For the Pink Lady® apple juice caramel
  1. Heat the cream and Pink Lady® apple juice together until steam begins to rise, then set aside.
  2. In a saucepan, make the caramel by melting the sugar until it turns amber. Remove from heat and add the butter cut into pieces, then cook over low heat to obtain a smooth mixture.
  3. Take it off the heat, then add the heated apple juice and cream, and stir again.
  4. Resume cooking, and reduce the caramel for 5 minutes, then pour into a glass jar to cool.
For the pancake batter
  1. To make the pancakes, cut the apple into 8 slices and remove the centre using a mini biscuit cutter.
  2. Mix the Greek yoghurt with the egg, melted butter, maple syrup and spices.
  3. Once the mixture is smooth, add the flour previously mixed with the baking powder as well as a pinch of salt.
  4. Cover the mixture.
  5. Melt a knob of butter in a frying pan, and add the apple slices sprinkled with cane sugar, spacing them well apart.
  6. Cover each apple slice with a little pancake batter. Cook for 5 minutes on one side, then turn over for a further 5 minutes.
For the presentation
  1. Mix the Greek yoghurt with the sugar and spices in a bowl.
  2. Arrange the pancakes on the plates, pouring caramel over the top, as well as crumbled Speculoos biscuits. To finish, use two tablespoons to form pretty quenelles of spiced yoghurt, and arrange them on top.
  3. Enjoy immediately.

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