Bramley Apple Pancakes

Bramley Apple Pancakes

• Preparation time: 15-20 minutes
• Cooking time: 5 minutes
• Serves 4
  • 175 g (6 oz) plain flour
  • 1 tsp baking powder
  • 1/2 tsp ground cinnamon
  • about 40 g (1 1/2 oz) unsalted butter
  • 1 tbsp caster sugar
  • 2 eggs, beaten
  • 1 large Bramley cooking apple, peeled, cored and finely chopped
  • 300 ml (1/2 pint) milk
  • sunflower oil, for cooking

  To make the apple pancakes. Heat a large heavy-based pan. Sift the flour, baking powder and cinnamon into a bowl. Using a wooden spoon cream together 15 g (1/2 oz) of the butter and the sugar in a separate bowl until light and fluffy. Beat in the eggs, adding a little of the flour mixture to prevent the mixture from curdling. Fold in the rest of the flour mixture and then stir in the chopped Bramley apple. Gradually add the milk, stirring until smooth after each addition until you have achieved a batter

  Add a thin film of oil to the heated pan and then add a little of the remaining butter. Once the butter has melted, ladle in spoonful’s of the pancake batter, allowing them to spread out to no more than 7.5 cm (3 in) in diameter. Reduce the heat and cook for 2–3 minutes until small bubbles appear on the surface

  Turn the pancakes over and cook for another 1-2 minutes until the pancakes are lightly golden. Stack on a plate and keep warm, then repeat until you have used all the batter.