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Elevated pancakes with Apples - with salted caramel sauce

Recipe Submitted By: bakingmad

Elevated pancakes with apple - with salted caramel sauce as featured on the second series of Baking Mad with Eric Lanlard on Channel 4.

500 ml	JUST MILK whole
7 grams	Easy Bake Yeast (Allinson)
2 tsp	Golden Caster Sugar (Billington's)
6 tbsp	Wholemeal Plain Flour (Allinson)
8 tbsp	Plain White Flour (Allinson Nature Friendly)
4	Free Range Eggs (Happy Eggs) large, free range
40 grams	Unsalted Butter melted
2 tbsp	Oil plus extra for cooking
2 tsp	Dark Rum
2	Apple(s) Granny Smiths, peeled and cubed

65 grams	Butter salted
125 grams	Golden Caster Sugar (Billington's)
250 ml	Double Cream
	Salt pinch

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Warm 200ml milk in a pan until luke warm. In a seperate bowl add the yeast and 2 tbsp of the wholemeal flour. Then add the caster sugar and whisk together. Pour in the warm milk and whisk. Leave to rest for at least 1 hour until it doubles in size
In the meantime you can start the sauce. In a pan melt the caster sugar slowly to make a caramel sauce. Add in the butter and salt and continue to stir. Add in the cream a little at a time, continuing to stir
Mix the remaining wholemeal flour, the plain flour, a pinch of salt, eggs, remaining milk, rum and oil, then whisk together. Finally add in the chopped apples. Rest the batter in the fridge for at least 1 hour or up to 4 hours
Grease a 20cm frying pan with a little oil and put over a high heat. Pour a small ladleful of the batter into the pan and swirl to cover the base. Cook for 2 minutes each side until golden. Repeat using up the remaining batter. Keep the pancakes warm between sheets of baking paper. Serve with the caramel sauce