Yeast Pancakes with Apple-Raspberry Sauce

Yeast pancakes are a delicious, even superior, alternative that takes no longer than good baking-powder raised ones, which should also have half an hour to rest and allow grain starches to swell and improve the texture as a result.

The fresh apples and preserved berries reflect the season, late-winter/early-spring, here in Australia.

Pancakes
1 cup stone-ground whole wheat flour
2 tsps instant dried yeast
1 cup warm milk
1 egg
1 Tbp raw (light brown) sugar
pinch of salt
1 1/2 Tbps butter or margarine

Combine flour, yeast, sugar and salt. In a bowl or jug, combine warm milk with butter, add egg and beat lightly. Add liquid to flour mixture and stir just to combine. Leave in a warm place 30 mins, until mixture is frothing slightly.

When ready, heat a non-stick pan over medium heat and melt a small amount of butter. When foam has subsided, place heaped tablespoons of batter to produce pancakes - 2-4 , depending on size of the pan - about 6" in diameter. When bubbles form and the surface firms, turn and brown on other side. Keep warm while cooking remaining batter.

Apples
1 large or 2 small Granny Smith apples, peeled and sliced
2 Tbps raspberry preserves
1 tsp lemon zest
1 Tbp lemon juice
1 Tbp butter or margarine

Melt butter in a medium heavy-bottomed pan. Add apples and toss to coat. When lightly coloured, add raspberry preserves and lemon zest and juice, and stir gently to combine. If necessary add a little water.

Stack or arrange pancakes and spoon apples and sauce over.