2 cups (300g) plain flour
3 tsps baking powder
1 tbsps Chelsea Treacle
1 tbsp Chelsea Caster Sugar
2 eggs
1¾ cups (330ml) milk
60g butter, melted, cooled

Golden Syrup Butter
100g butter, softened
3 tbsps Chelsea Golden Syrup (tin)
½ tsp ground cinnamon 

Golden apples
1 tbsp butter
1kg (about 5) Granny Smith apples, peeled, cored & cut into large chunks 
3 tbsps Chelsea Golden Syrup (tin)
¼ cup (60ml) water
2 tsps lemon juice 

Olive oil spray
Chelsea Easy Pour Golden Syrup, for drizzling

1. Sift flour and baking powder into a bowl. Whisk Chelsea Treacle, Chelsea Caster Sugar, eggs, milk and butter in a jug. Add to flour mixture, whisking until smooth. Set aside for 30 mins to rest.

2. Cinnamon butter: whip butter with an electric mixer until soft and pale. Add Chelsea Golden Syrup and cinnamon and beat a further minute.

3. Golden apples: melt butter in a frying pan, add apples and Chelsea Golden Syrup and cook until apples are golden. Add water and lemon juice and cook a further 5 mins or until apples are tender.

4. Heat a small non-stick frying pan over medium heat. Spray with oil. Pour in a ¼ cup of batter to make each pancake. Cook pancakes for 2 mins or until bubbles appear on pancake surface. Turn pancakes and cook a further 30 secs or until cooked through. Transfer to clean tea towel and wrap. Repeat with remaining batter.

5. Serve hot pancakes topped with Golden Syrup Butter and Golden Apples. Drizzle with Chelsea Easy Pour Golden Syrup.