When I was at school I had a waitressing job at the weekends and during the school holidays which I absolutely loved. It was a great place to work, the customers were always lovely and of course, there was delicious food. One dessert we used to serve was an apple and cinnamon pie but it had a caramel going through it, the pie was insanely good and inspired the flavour combination for these pancakes.
I had been experimenting with different ingredients for a caramel sauce for a few recipes in the works and one night I actually woke up thinking of caramel possibilities…welcome to my mind (seriously, I’m always thinking about recipes!) and I thought tahini may give a great flavour. Well, after recipe testing, I can report it gives an awesome flavour to a caramel, not overly sweet but adds a nice depth of flavour.
You won’t need the full quantity of the tahini caramel for this dish but it does store well in the refrigerator so can be enjoyed at other times with desserts or drizzled over fresh fruit or
eaten straight off the spoon.
Tahini is a paste made from ground sesame seeds. It is rich in a number of minerals such as iron, copper and zinc plus it’s a great source of healthy fats.
For the Pancakes
-1/3 cup buckwheat flour
-1/2 tsp. baking powder
-1 large egg, beaten
-1/4 cup + 2 Tbsp. dairy-free milk (I use coconut milk from a carton)
-1 tsp. coconut oil
For the Apples
-1 tsp. coconut oil (grass-fed butter would work too)
-1 apple, cored & cut into 8-12 wedges
-3/4 tsp. ground cinnamon
For the Tahini Caramel
-1/4 cup tahini
-3 Tbsp. maple syrup
-3 Tbsp. coconut cream
-1/2 tsp. ground cinnamon
-pinch of salt
How To Make
First, start by making the pancake batter. Sieve the dry ingredients into a bowl whilst in a separate bowl whisk together the wet ingredients (NOT the coconut oil). Add the wet ingredients to the dry mix, whisking as you add to ensure everything gets fully combined. Pour the batter into a jug and set aside.
To make the caramel, add ingredients to a small pan and warm over a low to medium heat stirring often. The caramel will go a dark golden colour and thicken slightly. Remove from the heat once done but keep in the pan to keep warm to have with your pancakes.
Next, let’s make some pancakes. Heat a medium frying pan over a medium to high heat and wipe some of the coconut oil around the pan with a cloth. Once the pan is hot, pour in some of the batter. Once bubbles start to appear, after 2-3 minutes, flip the pancake over to cook the other side. The pancakes should be golden brown. Remove from the pan and place on a plate and cover with a towel or foil to keep warm while you make the rest of the pancakes, I normally get 6-8 pancakes per batch.
Once you have finished making the pancakes and they are keeping warm, use the same pan to cook the apples. Heat the oil in the pan and add the apple slices. Cook for 3-4 minutes then sprinkle over the cinnamon. Cook for a further 2-3 minutes or until the apples are starting to soften. If your pan is becoming too dry add a splash of water.
To serve, you can put the apple slices between pancakes to make a stack and drizzle over some of the tahini caramel or serve as you wish.
The tahini caramel sauce stores well in an airtight container in the refrigerator.