Cinnamon Spiced Apple Pancakes
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Preparation Time: 10 minutes | Cooking Time: 10 minutes | Freezable?: Yes
Warming pancakes filled with cinnamon spiced caramelised apples
- For the Pancakes
- 50g/½ cup of plain flour
- Pinch of salt
- 1 egg, beaten
- 75ml/5 tbsp milk
- 60ml/4 tbsp water
- 15g/½ oz/1 tbsp butter or sunflower oil for frying
- icing, sugar and/or lemon wedges to serve (optional)
- For the Apple Cinnamon Filling
- 20g/¼/1½ tbsp butter
- 225g/8oz eating apples, cored, peeled and sliced
- 10ml/2 tsp caster (superfine) sugar
- 1.5ml/¼ tsp ground cinnamon
- Melt the butter for the filling in a heavy-based saucepan or frying pan. Add the apples, sugar and cinnamon when the foam from the butter subsides and cook the apples for around 8-10 minutes stirring occasionally until they’re soft and golden brown. Set to one side and keep warm.
- Sift the flour and salt into a mixing bowl and make a well in the middle. Making sure you use all the flour in your mix, gradually add the beaten egg then slowly add the combined milk and water, beating it all up until the mixture is nice and smooth with no lumps then stir in the melted butter.
- Heat 10 ml/2 tsp of oil in a small frying pan (or if you have one, a specialist pancake or crepe pan). Pour in about 30 ml/2 dessert spoons of the batter, tipping the pan to coat the base evenly.
- Cook the pancake until the underside is golden brown, then turn over and cook on the other side. Slide on to a warm plate, cover with foil to keep the pancake warm. Repeat with the remaining batter mixture until its all used up.
- Divide the apple filling between the two pancakes and roll them up. Sprinkle with a little sugar or icing sugar and serve with lemon wedges. Tastes terrific
A Little Extra Tip
This is the smallest convenient quantity of pancake batter you can make, but may be more than needed for one serving,- depending of course on how many you can eat. Thankfully though, cooked pancakes can be frozen. So use the pancake batter, make all the pancakes you can, separate them out using some greaseproof or waxed paper in-between each one and stack them up.
When they’re cold, wrap the uneaten pancakes in a plastic bag and freeze, – they’ll be good for up to three months. They thaw in just a few minutes, so can be gently reheated and used as and when you like with or without your favourite sweet or savoury filling. Enjoy!
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