Pancakes with caramelised apples recipe
Pancakes are quick and tasty all year round – so don’t just leave them for Shrove Tuesday.
Time – 10 Mins, Cooking Time – 12 Mins, Effort- Medium , Serves 4
- 75g plain flour
- 1 medium egg
- 200ml semi-skimmed or 1% fat milk
- 2 tsp vegetable oil
- 1 eating apple, cored and thinly sliced
- 1 tsp caster sugar
- finely grated zest and juice of 1 lemon
You could use half plain and half wholemeal flour to get more fibre into your diet.
Heat a pancake pan or non-stick frying pan. Add 2-3 drops of vegetable oil. Pour in a quarter of the batter, and tilt the pan so that it flows evenly over the surface. Cook over a medium heat for 1-2 minutes until set, then flip over to cook the other side. Make 4 pancakes in total, adding 2-3 drops of oil to the pan for each one. Keep the pancakes in a warm place until all of them are cooked.
If you have time, leave the batter to stand for 10 minutes, though stir before adding to the pan.
Heat the remaining oil in the frying pan and add the apple slices, cooking them over a medium-high heat for 3-4 minutes, and turning often. Sprinkle the sugar over them and cook for another few moments until lightly browned. Add the lemon zest and juice, stir to coat, then remove from the heat.
If you like, add a sliced banana to the frying pan with the lemon zest and juice, and mix with the apple before sharing between the pancakes.
Serve one pancake per person, topped with the caramelised apples.