APPLE PANCAKES

I cannot take the credit for these wonderful pancakes as it is a recipe from Stephanie Alexander. It is a great way to use up excess apples; they are great served for dessert or brunch. I like to serve them with a little Greek yoghurt and honey or a generous drizzle of maple syrup.

Makes 16

2 crisp apples, unpeeled, quartered and cored

1 Tbsp caster sugar

Juice of ½ lemon
100g plain flour
A pinch of salt
¼ tsp baking soda
2 eggs (room temperature)
180ml milk or buttemilk
40g butter, melted and cooled, plus extra for greasing

Method
Grate the apple and put into a bowl and cover with glad wrap.

Sift the flour, salt and baking soda into a mixing bowl. In another bowl whisk the egg yolks with the buttermilk or milk and melted butter. Make a well in the flour mixture then pour in the egg mix. Whisk to form a smooth batter. Stir in the apple mixture.

Whisk the egg whites to form snowy peaks, then fold into the batter.

Brush a large heavy-based pan with a little butter. Drop small ladleful’s of batter into the pan. They will spread a little. Wait until you see bubbles appearing on the uncooked side (about 1 minutes) before flipping the pancakes. Cook for another 1-2 minutes. Serve at once.