Less than 5 mins to prepare
Less than 10 mins to cook
- 3 tbsp - Agave syrup
- 1/2 tbsp - Ground cinnamon (optional)
- 1 - Pink Lady® apple, unpeeled, diced into very small cubes
- 100g - Self-raising wholemeal flour
- 50g - Jumbo porridge oats
- 1/2 tbsp - Bicarbonate of soda
- 1/2 tbsp - Ground cinnamon
- 1/2 tbsp - Ground ginger
- 1 - Pinch of salt
- 1 - Large free-range egg
- 200ml - Buttermilk
- 2 - Small Pink Lady® apples, unpeeled and grated (130g)
- 1 tbsp - Cold-pressed rapeseed oil
- 1 tbsp - Water
- 1 - Knob of unsalted butter, melted
- 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.
- To make the blinis combine the flour, porridge oats, bicarbonate of soda, spices and salt in a mixing bowl.
- 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.
- Using a metal spoon, gently combine the buttermilk mixture with the dry ingredients to make a thick batter.
- 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.
- Pile three blinis per person onto each plate, spoon over some of the spiced apple syrup and enjoy!