Toffee Apple Pancakes
This delicious recipe has been shared with us by the lovely people at Seasoned Cookery Courses - www.seasonedcourses.com
- For the pancakes:
- 135g plain flour
- 1tsp baking powder
- 1/2 tsp salt
- 2 tbsp caster sugar
- 130ml milk
- 1 large egg
- 2 tbsp melted butter (allow to cool slightly)
- For the toffee apples:
- 1 eating apple, like Braeburn, peeled and sliced
- 30g butter
- 30g soft dark sugar
- Pinch of mixed spice
- Sift flour, baking powder, salt and sugar into a large bowl. In separate bowl lightly whisk milk and egg together, then add melted butter.
- Pour milk into flour and mix using a fork until you have a smooth batter. Put in the fridge for at least an hour.
- Heat pan until medium/hot. If not using a non-stick pan melt a small amount of unsalted butter in the pan. Use a dessert spoon to blob some of the mixture in the pan. Wait until you see bubbles appear on the surface. Flip over. Cook until golden brown and risen to about 1 cm. Keep the pancakes warm in a low oven while you cook the remaining pancakes.
- While you're cooking the pancakes get your toffee apples sorted. In a small non-stick pan melt your butter then stir in the sugar and pinch of mixed spice. On a low heat keep stirring the mixture until it begins to bubble. Add the apple and continue to cook for another minute. Don't overdo it or you'll overcook the sugar and end up with very sticky toffee apples.
- When ready to serve pile the pancakes on a plate ad pour over the sticky toffee apples.