Don’t be afraid to experiment – try a pinch of ground cinnamon cooked with your apples.
20 mins
Not Too Tricky
serves 4
About the recipe
Apples and custard complement each other so well in this comforting, budget-friendly pancake recipe. You can probably find most ingredients in your store cupboard, and the mug method makes it super simple, too – great for getting the kids involved. Happy cooking!
Ingredients
4 large eating apples, such as Braeburn
2 tablespoons unsalted butter, at room temperature
2 teaspoons vanilla extract or paste
optional: ½ a tablespoon sugar or honey
1 large free-range egg
1 heaped mug (300g) self-raising flour
1 mug (300ml) milk
200ml ready-made custard, to serve
Top Tip
Mix it up and use whatever fruit you’ve got – try plums or pears – and serve with yoghurt if you don’t have any custard handy.
Method
- Quarter and core the apples, then finely slice. Place in a large non-stick frying pan with the butter, vanilla and ½ a tablespoon of sugar or honey, if you like, and cook over a medium heat for 8 minutes, or until softened and starting to caramelise.
- To make the batter, crack the egg into a large mixing bowl. Add a heaped mug of flour, 1 mug of milk and a tiny pinch of sea salt. Whisk everything together until you have a lovely, smooth batter.
- Scoop the cooked apples onto your chopping board, set aside half to serve. Roughly wipe the pan clean with kitchen paper, then pop back over the heat.
- When hot, use a ladle to spoon the batter into the pan – you can cook about 4 at a time. Top each pancake with a small spoonful of apple. Cook the pancakes for 1 to 2 minutes, or until little bubbles appear on the surface and the bases are golden, then flip them over and cook briefly to finish.
- When the pancakes are golden on both sides, transfer them to a plate. Serve, topped with the remaining buttery apples and a drizzle of custard.
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