Blackberry and Bramley apple pancakes
- Serves: 8
- Prep: 5mins
- Cook: 15mins
- For the pancakes:
- 75g/3oz plain flour
- Pinch of salt
- 2 large British Lion eggs
- 150ml/1/4pt milk
- Little oil for frying
- For the filling:
- 500g Bramley apples
- 15 ml water
- 50g caster sugar
- 100g frozen blackberries
- Ice cream (optional)
2.To make the blackberry and apple mixture, peel, core and slice the apples and place in a medium pan with the water and caster sugar. Cover, bring to the boil and simmer for 5 minutes, stirring occasionally, until the apples are almost tender.
3.Stir well then stir in the blackberries. Cover and simmer for a further 3 minutes. Taste the mixture and add more sugar to your taste. Leave to cool slightly.
4.Heat a 20cm/8in diameter non-stick frying pan until hot, drizzle a little oil over the centre and wipe it around with a piece of kitchen paper. Now pour a little of the batter into the pan and immediately tilt the pan to spread the batter thinly and evenly over the base. Cook for 2 minutes or until the top is set and the base golden. Turn the pancake over with a spatula or if you are feeling brave, flip the pancake!
5 Cook for a further 1-2 minutes or until the base is golden. Transfer to a plate and interleave with greaseproof paper, keep warm. Use the batter and a little more oil to make further 7-9 pancakes in the same way (depending upon their thickness). Serve with the hot blackberry and apple mixture, ice cream and a sprinkling of sugar.
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