Our apple store is full to the brim with delicious green and gold Bramleys again this year thanks to our neighbours' tree (they invite us round to pick them in the Autumn, we don't just go scrumping, honest!). We put one in the simmering oven of the Aga overnight in the winter so Willow can have soft baked apple with her porridge in the mornings. But on a weekend, its lovely to make a bit more effort and make these apple pancakes. They are very quick and easy and very delicious indeed! And the wholewheat flour and apples gives them a veil of 'healthiness' (if you ignore the butter and sugar, that is)...
They are made from a rich, buttery batter sweetened with honey, with some gently caramelised, cinnamon-infused apples stirred in. I fry them in salted butter directly on the simmering plate of the Aga, but of course a frying pan will do the job.
Serve it with a dollop of Greek yoghurt, a few walnuts, slices of fresh apple, a drizzle of honey, and a sprinkle more cinnamon (if you are feeling fancy. Or just gobble them up straight from the Aga, which is what we do most of the time).
Recipe:
Plain flour, 90g
Wholemeal flour, 90g
Salt, 1 tsp
Honey, 1 Tbsp
Melted Butter, 3 Tbsp
Baking Powder, 3 1/2 Tsp
Milk, 295ml
Egg, 1
Apples (cooking or eating), 2
Brown Sugar, 40g
Cinnamon, 1 Tsp
Method:
Mix the dry ingredients (flours, baking powder, salt) together. Whisk the honey, melted butter, egg and milk together and add to the bowl, stirring well to make a batter. Chop the apples (as chunky or fine as you fancy) and fry in a pan with the cinnamon and brown sugar until soft and slightly caramelised. Stir the apples into the batter, then blob into your pan or simmering plate with plenty of salted butter and fry until golden on both sides. Yum.
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