For the syrup
3 tbsp agave syrup
½ tsp ground cinnamon (optional)
1 Pink Lady® apple, unpeeled, diced into very small cubes
For the blinis
100g self-raising wholemeal flour
50g jumbo porridge oats
½ tsp bicarbonate of soda
½ tsp ground cinnamon
½ tsp ground ginger
Pinch of salt
1 large free-range egg
2 small Pink Lady® apples, unpeeled and grated (130g)
2 tbsp cold-pressed rapeseed oil
1 tbsp water
Knob of unsalted butter, melted
1 To make the syrup, combine the agave syrup, cinnamon and apple in a small saucepan and gently heat through, without bringing to a boil. Set aside until ready to use.
2 To make the blinis combine the flour, porridge oats, bicarbonate of soda, spices and salt in a mixing bowl.
3 Break the egg into a separate bowl and beat lightly with a fork. Stir in the buttermilk, the grated Pink Lady® apples, 1 tablespoon of the oil and the water.
4 Using a metal spoon, gently combine the buttermilk mixture with the dry ingredients to make a thick batter.
5. Heat a pancake pan or non-stick frying pan, add just enough oil and melted butter to coat the base of the pan. Depending on the size of your pan, cook 4-5 blinis at a time over a gentle heat, using a tablespoon of batter for each one. Cook for 3-4 minutes until bubbles start to appear on the surface of each blini, then flip over and gently cook on the other side for another 3-4 minutes, until the blinis are cooked through. Repeat until you have used all the mixture.
6. Pile three blinis per person onto each plate, spoon over some of the spiced apple syrup and enjoy!
Recipe courtesy of Pink Lady