Cookies are files stored in your browser and are used by most websites to help personalise your web experience. Some features on this site will not function if you do not allow cookies. Click each category for more information on the cookies this website uses. Or click 'Allow Cookies' to enable cookies and remove this message.
Cookies used: CookieLawCompliance
These cookies allow us to count page visits and traffic sources so we can measure and improve the performance of our site, using a service provided by Google Analytics.
Cookies used: __utma, __utmb, __utmc, __utmz
Third Party Cookies
We use a number of social media tools to enhance visitor interaction on our site. If you already use these platforms their cookies may be set through our website. Data may then be collected by these companies that enables them to serve up adverts on other sites that they think are relevent to your interests. If you do not use such platforms then our site will not place these cookies on your device.
These fluffy American–style pancakes are studded with chunks of fresh apples and laced with cinnamon. They are as delicious for dessert as they are for a weekend breakfast treat.
3 apples, peeled, cored and cut into 1cm chunks
1 tablespoon lemon juice
½ teaspoon ground cinnamon
30ml lemon juice
130g plain flour
25g caster sugar
1 teaspoon baking powder
½ teaspoon bicarbonate of soda
½ teaspoon salt
½ teaspoon ground cinnamon 1
melted vegetable oil
1 Place the apples, lemon juice and cinnamon in a small saucepan and cook over a low heat for about 10 minutes until the apples are soft. Set aside.
2 Make the pancake batter. Mix the milk and lemon juice in a jug and set aside. In a bowl, stir the flour, sugar, baking powder, bicarbonate of soda, salt and cinnamon together.
3 Crack the egg into the jug with the milk and lemon in it and add the butter. Whisk, then pour this liquid over the dry ingredients. Use a fork to mix the ingredients until they are just combined, then stir in half the apples. Don’t over-whisk or the pancakes will be tough.
4 Heat a tablespoon of oil in a large frying pan over a high heat, then ladle 2 tablespoons of the batter into the pan. After a minute or so, when the pancake is golden underneath, use a slice to turn it over. The other side should brown very quickly. Remove it from the pan and place on a plate. Add a little more oil to the pan and repeat until all the batter is used up.
5 Serve with the reserved apples and a little maple syrup, or if you have a really sweet tooth try golden syrup.