The whole family will love these simple pancakes topped with sliced caramelised apples and served with a scoop of vanilla ice-cream. Delicious!
Makes 8 apple pancakes.
Ingredients
100g plain flour
generous pinch of salt
2 eggs
300ml milk
50g melted butter
4 regular apples
50g butter
50g light muscovado sugar*
vanilla ice-cream (optional)
Method
- Mix flour, salt, sugar, eggs and milk in a blender or food processor until smooth. This should only take a few seconds. Alternatively sift the flour and salt into a mixing bowl, make a well in the centre and add the eggs.
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Use a balloon whisk to incorporate the eggs into the flour and gradually whisk in the milk until smooth and is the consistency of double cream. Add a little water if it’s too thick.
- Set aside for 30 minutes.
- Melt a small knob of butter in a thick bottomed frying pan. When the butter sizzles, pour out any extra so that there is just enough to coat the bottom of the pan.
- Pour in enough batter to coat the base of the pan and quickly tilt the pan from side to side to spread evenly.
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Cook the pancake for about one minute, then flip it over and cook the underside until lighly golden.
- Continue with the rest of the batter, brushing the pan • with melted butter when necessary.
- Core the apples and cut into thin slices.
- Melt the butter in a frying pan, add sliced apples. Sprinkle with some muscovado suar and saute for a few minutes.
- Arrange the apple slices in a circle on top of the pancakes.
- Place the apple pancakes under a preheated grill until lightly golden.
*Muscovado sugar is dark, rich and sticky with a delicious toffee flavour. It is available from most delicatessens and David Jones Foodhalls. If you can’t find it, it can be substituted with dark brown sugar.