We love pancakes! My job’s the batter and Salvelio handles the frying and flipping, and the end of a rough day even just the suggestion of making a small batch is enough to perk us up! Pancakes are also a favourite afternoon tea treat of ours, when you feel like something sweet that can practically be made on autopilot! And today’s recipe is one of these – the quantities are so easy to remember you’ll soon be making it out of your head. Salvelio and I usually just make plain old-fashioned pancakes which we load up with cinnamon sugar and heaps of freshly squeezed lemon, but this apple pancake recipe from Jamie’s America rings the changes.
Jamie’s American-style apple pancakes – The recipe
Jamie uses a whole apple, core and all, but we found this a little too rustic (he was making it for cowboys after all!) We were quite happy to peel and core the apple. Jamie also suggests substituting other fruit for the apple, such as sliced bananas, grated pears, small cubes of mango or even tablespoons of coconut, or else berries. This recipe makes 6 pancakes in a 20cm diameter frying pan.
Butter for cooking; natural yoghurt to serve; runny honey to serve.
For the pancake batter: 1 apple, coarsely grated; 1 large egg, preferably free-range or organic; 1 cup of self-raising flour; 1 cup of milk or water (we used milk); a good pinch of sea salt; 1 Tbsp of honey, plus extra for drizzling; a pinch of ground cinnamon, plus extra for serving.
Put the ingredients into a large bowl and whisked till well mixed. Put a pan approximately 20cm in diameter on medium-high heat and add a small knob of butter (we used sunflower oil instead, with no noticeable difference). Move it around to help it melt and coat the bottom of the pan, then spoon in a ladleful of your batter. Cook the pancakes, one at a time, for a few minutes until little bubbles begin to form on the top and the liquid batter has just set. Check underneath every now and then to make sure the pancake isn’t burning, and flip it over once it’s golden.
Once the pancake is cooked on both sides, move it to a plate and serve right away with a dollop of yoghurt, a drizzle of honey and a good pinch of cinnamon Wipe out the pan with a ball of kitchen paper, add another knob of butter and get on with the next pancake.
Jamie has a nice little trick – he drizzles the cooked pancakes with a little honey on one side while still in the pan, then flips them back over so the honey caramelises the underside of the pancakes. Once golden brown, turn them out so they’ve got a really thin crispy topping. Just make sure no one touches the pancakes for about 30 seconds once done, as the caramel can burn.