Create this sumptuous dessert of pancakes and apple in 10 minutes.

Prep Time : 0:02 | Cook Time : 0:08 | Total Time : 0:10 | Serving : 4 person.

Ingredients

• 3 pink lady apples (see Notes)

• 30g butter

• 2 teaspoons brown sugar

• 325g bottle buttermilk pancake shake (see Notes)

• 15g butter, melted, extra

• 1 teaspoon ground cinnamon

• 2 tablespoons brown sugar, extra

• 1/3 cup honey-roasted almonds, roughly chopped

• Vanilla ice-cream, to serve

Method

• Step 1

  Halve, quarter and core the apples. Cut into thin slices. Melt butter in a large nonstick frying pan over medium-high heat. Add apple. Cook, stirring occasionally, for 2 minutes or until just tender and golden. Transfer to a plate. Sprinkle apple with sugar. Wipe pan clean.

• Step 2

  Meanwhile, shake pancake bottle to loosen ingredients. Follow packet directions to prepare batter. Shake vigorously until smooth.

• Step 3

  Reheat frying pan over medium heat. Brush with a little melted butter. Pour ¼ cup pancake batter into pan, spreading to form a 10cm round. Repeat to make 1 more pancake. Arrange 1/4 apple slices over pancakes. Cook for 1 to 2 minutes each side, turning carefully (see notes), or until golden and cooked through. Transfer to a plate.

• Step 4

  Brush pan with butter. Repeat with remaining ½ cup batter and 1/4 of the apple mixture to make 2 more pancakes.

• Step 5

  Combine cinnamon, extra sugar and almonds in a bowl. Top pancakes with remaining apple mixture and ice-cream, and sprinkle with almond crumble. Serve.