Ingredients
- 2 crisp apples, unpeeled, quartered and cored
- 1 Tbsp caster sugar
- Juice of ½ lemon
- 100g plain flour
- A pinch of salt
- ¼ tsp baking soda
- 2 eggs (room temperature)
- 180ml milk or buttermilk
- 40g butter, melted and cooled, plus extra for greasing
APPLE PANCAKES
Method
- Grate the apple and put into a bowl and cover with glad wrap
- Sift the flour, salt and baking soda into a mixing bowl
- In another bowl whisk the egg yolks with the buttermilk or milk and melted butter
- Make a well in the flour mixture then pour in the egg mix
- Whisk to form a smooth batter
- Stir in the apple mixture
- Whisk the egg whites to form snowy peaks, then fold into the batter
- Brush a large heavy-based pan with a little butter
- Drop small spoonfull of batter into the pan
- They will spread a little
- Wait until you see bubbles appearing on the uncooked side (about 1 minutes) before flipping the pancakes
- Cook for another 1-2 minutes
- Serve at once
Comments
I cannot take the credit for these wonderful pancakes as it is a recipe from Stephanie Alexander. It is a great way to use up excess apples and are great served for dessert or brunch. I like to serve them with a little Greek yoghurt and honey or a generous drizzle of maple syrup.
Thank you to Rosedale Orchard for supporting this demonstration.
To download a printable version of this recipe click here
