When the child is going back to university after a long summer at home, a last special breakfast is called for. Some would demand a full fry up but the youngest is happy to have pancakes. These apple ones are very easy and quick to do, filling in a delicious way, and full of fruit, so good for you too. I found the recipe in my 'apples all ways' phase. We had lots of apple trees and so many apples that there had to be lots of different ways of making the kids eat them every day.
Apple Pancakes
1 and half cups plain flour (I use a teacup but you could find the proper American measures)
1 teaspoon baking powder
1 egg
1 tablespoon sugar
1 oz melted butter (or a little more)
1 large Bramley apple at least (you could use a good eating one but in that case don't put any sugar in the batter)
Apple Pancakes
1 and half cups plain flour (I use a teacup but you could find the proper American measures)
1 teaspoon baking powder
1 egg
1 tablespoon sugar
1 oz melted butter (or a little more)
1 large Bramley apple at least (you could use a good eating one but in that case don't put any sugar in the batter)
- Mix these and then whisk in enough milk to make a dropping batter. This is a very forgiving mixture. If you have it thick, your pancakes will be very round and full but a bit stodgy to eat- if it is rather thin they won't hold their shape so well but will still taste good. So don't worry too much.
- Chop the apple quite finely and stir it in.
- Blob generous spoonfuls onto a hot and lightly greased pan.
- Watch for the surface of each to become covered in bubbles - this is the time to flip them over carefully and carry on cooking until they are firm and golden. Turn the heat down if they are going too brown.
- Serve hot with lemons to squeeze and sugar (perhaps with some cinammon mixed in) to sprinkle.
- This mixture makes lots so you will have to stand and keep on cooking to serve the hordes or keep them warm in a low oven until you have a pile to present.
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