This is a quick and easy breakfast recipe that will make many a weekend morning seem extra special. It’s also guaranteed to impress anyone who you might be making breakfast for. I love all the breakfast foods, and the fact that they go so nicely with coffee. And if breakfast can be eaten in bed, all the better. Pancakes have been a firm favourite of mine since I was a child; my sister and I used to make two or three times the regular amount of batter, and spend all morning making and eating pancakes. Our dedication and pancake-eating abilities were tested by our father once, and let me assure you: I can and will eat an entire batch of pancakes in 5min if need be. It’s not pretty, but I leave no pancake behind. These caramelised apple pancakes are a slightly more grown up version, with a delicious tang.
Caramelised Apple Pancakes
adapted from the Woolworths Taste magazine
1 cup flour
1 cup milk
3 tblsp butter
Apples (one for every pancake), cored, quartered and very thinly sliced
1 tblsp sugar, per apple
Cinnamon, sugar and lemon juice to serve
Combine the flour with a pinch of salt in a large bowl. Mix the eggs and milk together in a jug or bowl, and add to the flour. Beat together with two tablespoons of the butter, melted, until the mixture is smooth. Pop the mixture in the fridge until you are ready for it. Heat the remaining butter in a non-stick frying pan (that’s important – the apples will get sticky and it will be difficult to remove the pancake otherwise). Add the thin slices of one apple and a tablespoon of sugar to the pan and toss to coat.
Turn the heat down quite low and toss the apple slices regularly to prevent them from burning or sticking. I like granny smith apples – I like their tartness – but if you aren’t as big a sour fan as I am, you might prefer to use golden delicious apples. Once the apples slices are soft and golden brown (probably around 10-15min), spread them out in a single layer across the pan, and pour half a cup (125ml) of batter over the caramelised apples. Let it cook for a couple of minutes until you can easily lift an edge of the pancake.
Turn the pancake over (veeeery carefully) and cook for 2min on the other side. Remove the pancake and serve with cinnamon, sugar and lemon juice. Or cinnamon, sugar and marscapone, if you’re feeling fancy. Tip: if you want to make 4 pancakes, say, you can caramelise all 4 apples at once. Just make sure you add 4 tblsp butter and 4 tblsp sugar with the 4 apples. Then once they are caramelised, remove 3/4 of the apple slices and carry on as above. That way you’ll save a lot of time, and your pancakes will be ready much closer together.