What you’ll need
6 apples
1 cup brown sugar
1 lemon, juiced
1 stick cinnamon
For the pikelets
1 cup The Healthy Baker Self Raising Flour
1 egg
1 cup buttermilk
1 teaspoon ground cinnamon
2 tablespoon caster sugar
Chop the apples into nice rough chunks (don’t bother with peeling and coring as these bits give lots of flavour, colour and pectin).
Tip into a large casserole dish and add remaining ingredients.
Cover and let bubble away on a medium-low heat for about one hour or until the apples are soft.
Remove the lid and cook on low for another hour or until the apples have turned a nice deep brown, reduced and intensified in flavour.
Puree until smooth then store in sterilized jars in the fridge for up to one month.
Combine all ingredients for the pikelets in a large bowl and whisk until smooth.
Heat a nob of butter in a frying pan on medium and cook the batter in batches for a couple of minutes on each side.
Serve warm.
