Apple Pancakes Recipe

Summary

Preparation Time1 Hr 0 MinCooking Time1 Hr 0 Min
Ready In2 Hr 0 MinDifficulty LevelMedium
Health IndexJust EnjoyServings8
CourseMethod
Main Ingredient

Ingredients

 Plain flour4 Ounce (100 Gram)
 Salt1 Pinch
 Egg1 Large, lightly beaten
 Butter1 Ounce, melted (25 Gram)
 Milk1⁄2 Pint (300 Milliliter)
 Butter1 Teaspoon (For Greasing)
 Cream/Ice cream1⁄2 Cup (8 tbs) (For Serving)
For filling and glaze
 Cooking apples2 Pound (1 Kilogram)
 Sugar8 Ounce (225 Gram)
 Water2 Tablespoon
 Lemon1 , zest grated finely
 Apricot jam1 Tablespoon (Rounded Tablespoon)
 Shelled walnuts1 Ounce, chopped (25 Gram)

Directions

1. Sift flour and salt into a bowl. Make a well in the centre. Add egg, melted butter and 2 tablespoons milk. Whisk together, then slowly whisk in remaining milk.
2. Strain batter into a jug, cover and leave for 30 minutes.
3. Meanwhile, make the filling: peel, core and slice the apples, then put into a saucepan with sugar and water. Cover and cook gently for 15-20 minutes until apples are very soft. Turn into a nylon sieve to drain off excess liquid, then return apples to pan. Stir in lemon zest, cover and keep hot.
4. Heat the oven to 180C/350F/Gas4.
5. Melt a little butter in a heavy-based 15 cm/6 inch frying-pan over moderate to high heat. Pour off any excess.
6. Whisk the batter. Remove frying-pan from heat and pour in just enough batter to cover base thinly. Return to heat and cook pancake for about 1 minute, until underside is set. Using a palette knife, turn pancake over and cook on the other side for 20-30 seconds. Lift pancake on to greaseproof paper.
7. Continue making pancakes, interleaving each with greaseproof paper, until there are 12 altogether. Stir batter frequently and grease pan with more butter as necessary.
8. Spread about 1 tablespoon apple filling over one-half of each pancake. Fold pancakes in half, then in quarters; arrange in a buttered ovenproof dish and heat through in the oven for 10 minutes.
9. Put jam into a small pan and heat until bubbling. Brush over pancakes, then sprinkle with walnuts. Serve at once, with cream.
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