My boys adore pancakes. We don’t have them too often, so they always feel like a treat when we do make them for breakfast, and of course they look forward to Pancake Day each year too when we eat Pancakes for dinner. Pancake day (Shrove Tuesday) will be coming up on February 9th this year.
This apple and cinnamon pancake recipe is good for Pancake day, and for all year round. This recipe makes 10 – 12 pancakes, which will serve 4 – 6, depending how many pancakes each of your family eats. Increase quantities if feeding a bigger crowd! Allow for 10 mins preparation time and 15 minutes cooking time.
- 125 g essential Waitrose self-raising flour
- 1 tsp baking powder
- 1 medium egg
- 125 ml essential Waitrose semi skimmed milk
- 2 Waitrose English Apples, peeled, cored and cubed
- 1 tbsp caster sugar
- ½ tsp ground cinnamon
- 15 g butter
- 4 tbsp Bonne Maman Confiture de Caramel
- Sift the flour and baking powder into a bowl. Make a well in the centre, then add the egg. Gradually beat in the milk, bringing in the flour from the edges to make a thick smooth batter. Set aside.
- Toss the apple cubes in the sugar and cinnamon. Melt half the butter in a small non-stick pan. Add the apple and cook for 1–2 minutes until golden.
- Brush a non-stick frying pan or griddle with the remaining butter, heat over a medium flame, then place a few of the apple cubes on the pan. Drop 1 tbsp of the batter on top. Cook for 2–3 minutes until bubbles burst and the underside is golden. Turn the pancake and cook for 1 minute. Repeat with the remaining mixture while keeping the pancakes warm in a low oven. Serve with the caramel sauce and scoops of vanilla ice cream.
As an alternative, sliced banana or diced pear work really well instead of the apple in this recipe.
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Recipe and image credit: Waitrose