Warner's Budgens Taste Club

Caramelised Apple Pancakes

February '10

To celebrate Pancake Day on 16th February, head chef Rosemary Wilmot from The Bridge in Bidford on Avon has given us this tasty pancake recipe – it’s quick, easy, doesn’t cost much and is one of the restaurant’s best sellers! Have a go for yourself and find out why...

Ingredients

Filling:
6 Braeburn apples (or dessert apples)
Knob butter
30g caster sugar

Pancakes:
250ml milk and water mixed
1 egg
1 egg yolk
120g sifted plain flour
2tbsp sunflower oil

To serve:
Double cream
1tsp Demerara sugar

Method

Put pancake ingredients in a bowl and whisk well to form a batter. Set aside
Peel and thickly slice the apples. Arrange in a roasting dish, dot with butter and sprinkle on the sugar. Place in an oven at 220 for 15-20 minutes until soft and lightly caramelised
Put pancake batter into a jug. Heat the sunflower oil in a small non-stick frying pan until very hot
Pour a small amount of batter into the pan. Swirl around and pour out the excess back into the jug. You just want a thin layer of batter to coat the bottom of the pan
Turn the pancake almost immediately. Cook on the second side for a few seconds then turn out onto a plate
Continue like this until you have used all the batter, stacking the pancakes as you go. Cover with a tea-towel to stop them drying out
Place 2 pancakes onto a serving plate. Spoon the apple mixture down the middle of each pancake and fold over to form a half moon shape
Pour a little double cream over the top and dust with Demerara sugar. Place under a hot grill until bubbling

Download this recipe as a PDF