Apple Pancake

Recipe adapted from Pancakes Made Easy Book

Serves-2

Ingredients:
60gm (2 oz) plain flour
Pinch of salt
2 eggs, beaten
155ml (5 fl oz/ 2/3 cup) cold milk
2 tsp clarified butter, melted and cooled

Topping:
2 cooking apples
½ tsp cinnamon
½ tsp caster sugar
1 tsp lemon juice
5 tsp clarified butter, melted and cooled

Method:

• To make batter, stiff flour and salt into mixing bowl. Add eggs, milk and butter and beat to smooth batter. Cover and chill for 30 minutes.
• Meanwhile prepare topping. Peel, quarter, core and slice apples. Simmer gently in covered pan with cinnamon, sugar, lemon juice and 2 tsp butter for about 20 minutes.
• Stir batter and if it appears too thick after standing, beat in 1 tbsp warm water.
• Melt half remaining butter in 20cm (8in) heavy-based, non-stick frying pan until hot.
• Add half the stewed apple. Top with half the batter mixture and spread smoothly over apples. Fry for 3 minutes. Flip pancake with a plate and fry second side of pancake for about 2 minutes or until golden brown underneath.
• Turn pancake out on to warm plate and keep hot. Heat remaining butter in pan and fry second pancake in same way. Serve pancakes as they are or sprinkle with extra sugar and cinnamon. Alternatively, serve with whipped cream sweetened with honey, or scoops of vanilla ice cream.

Sending this to Priya's Pancake Event.