4 apples, cored and cut into thin wedges
3 tbsp clear honey
3 tbsp light brown soft sugar
480g pack 8 Pancakes
4 generous scoops Carte D’Or Vanilla Ice Cream
25g hazelnuts, chopped and toasted
1. Heat the butter in a large frying pan. Add the apple wedges and fry for 3 minutes until beginning to soften and turn golden. Stir through the honey and sprinkle over the brown sugar. Continue to cook for a further 4 minutes until sticky and glazed.
2. Warm the pancakes in the microwave or oven, according to the packet instructions.
3. Divide the toffee apples between the warmed pancakes then fold each one in half and in half again. Place 2 filled pancake cones on each plate and top with a scoop of vanilla ice cream. Drizzle over any sauce left in the pan and scatter with hazelnuts before serving.
Recipe and image courtesy of Waitrose & Partners