American style pancake with caramelised apple.
210g self-raising flour
1 tsp baking powder
1 tbsp of caster sugar
1 large egg
360ml milk
sunflower oil or a little butter for cooking
60g butter
150ml maple syrup
1 bramley apple, peeled and cored.
Method:
- Start the pancake mix by placing the flour, sugar, baking powder, egg and milk in a bowl and lightly whisking it until combined, trying not over whisk the batter.
- Leave the pancake batter to rest at room temperature for at least 15 minutes before cooking, alternatively this can be done the day before and left in the fridge.
- Once mixed cling film the mixture and place in the fridge until required.
- Quarter the apple and slice into 1 cm slices.
- Place the butter in a medium sauce pan and cook on a medium to high heat until it starts to bubble.
- Once the butter has started to bubble add the maple syrup and bring to the boil.
- When the syrup has come to the boil add the apple slices and simmer for 3-5 minutes until the apple it soft and the syrup has reduced slightly, keep warm and set aside.
- In a large non-stick frying pan place a tablespoon of oil and place on a medium heat.
- Drop a large spoonful of the batter per pancake into the pan, making the pancakes about 6-7cm across. Make three or four pancakes at a time, cook for 2-3 minutes each side or until golden.
- Set aside and keep warm, until ready to serve.