All-purpose applesauce and scotch pancakes

Though September is well and truly upon us, I have been quite fortunate to experience some late summer sunshine in the last few days at home.  I am no Bear Grylls in the foraging department, but picking semi-wild fruits from countryside hedgerows made me embrace my natural gathering instincts somehow.

Mornings and evenings are certainly getting a little cooler, but it’s just another excuse to whip out my freshly dry-cleaned coats and jumpers.  Autumn also screams great things on the menu – spiced anything, apples, pies, and general stodge.  After acquiring kgs of blackberries the other day, I had a few ideas on how to utilise these perfectly wild fruits into various forms of stodge of the sweet variety.

With some of the blackberries, I made an autumnal pudding, inspired by this Michel Roux recipe.  I would grade a firm 6/10 for my first attempt; the bread pieces were not soaked into the fruity juices long enough, leaving a rather anaemic pudding ‘crust’ when cut.

Another was a scotch pancake recipe using an amazing jack-of-all-trades type of sauce.  I made an applesauce with the first of the Bramley apples on offer.  A simple tart sauce for just about everything: to sweeten cakes, stirred into porridge for a quick breakfast fix, served with your nut roast (or pork, for our omnivorous pals), or used to thicken pancakes.

These pancakes are wonderfully seasonal: thick applesauce, ground cinnamon, and a blackberry-maple syrup to welcome September with arms wide open.  These are made for lazy weekend brunches, to share with vegans and non-vegans alike.


A serving = 2 tbsp.  Makes roughly 10 servings. Lasts for a week, stored in the refrigerator. 


5 medium Bramley apples, cubed

5 tbsp water

Juice of 1 lemon


  1. In a saucepan, place the cube of apples and squeeze the juice of lemon all over.
  2. Add in the water, and cook under low-medium heat for 15-20 minutes until the fruit has softened, yet chunks of soft apple are still present.
  3. Serve immediately (if using as a sauce), or let it cool for storage in the fridge.

Apple and cinnamon scotch pancakes with a blackberry-maple syrup

Serves 2


1 ½ cups plain flour

1 ½ cups dairy-free milk (I used hemp milk)

2 tbsp baking powder

1 1/s tsp ground cinnamon

3 tbsp applesauce

½ cup fresh blackberries

1 tsp maple syrup

6 tbsp water

Coconut oil, for cooking


  1. For the syrup: mix the blackberries, maple syrup and 4 tbsp of the water in a saucepan.
  2. Cook under medium heat until the some of the fruit has dissolved, and the sauce has thickened a little.
  3. Once thickened, remove from heat. Stir in 2 tbsp of water, and leave to cool.
  4. For the pancakes: Add the flour, baking powder, and ground cinnamon in a mixing bowl. Mix.
  5. Add the applesauce. Stir in the dairy-free milk in ½ cup batches at a time, and mix carefully until well-combined.
  6. In a ceramic pan, grease using a little coconut oil. Wipe the pan with kitchen towel to absorb excess grease.
  7. For 5 cm diameter pancakes, pour in half a ladel of the pancake mixture into the hot pan.
  8. Cook each side for 2-3 minutes under low-medium heat. Flip when air bubbles have formed on top and sides have started cooking a little.
  9. Serve with the blackberry-maple syrup on top. Decorate with fresh blackberries, if desired.
The first pancake flip – what a beauty!

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2 thoughts on “All-purpose applesauce and scotch pancakes

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