Bramley and Maple Syrup PancakesCourse: Dessert
110g plain white flour
pinch of salt
1 medium egg
300ml semi-skimmed milk
2 tsp melted butter, optional
1-2tbsp sunflower oil for frying
For the Bramley apple filling:
2 Bramley apples, peeled, cored and sliced
50g unsalted butter
To serve: lightly whipped cream and mint springs and icing sugar (optional)
- Mix the flour and salt together in a mixing bowl. Add the egg and half the milk and beat together with a whisk until smooth. Stir in the remaining milk and the melted butter if using. Leave to stand for about 30 minutes if time permits.
- Toast the pecans by placing on a baking sheet and cooking in a preheated oven (200C/400F/Gas Mark 6) for 8-10 minutes.
- Pour about 1 tablespoon of oil in a 18cm/7inch frying pan and when hot, pour off all but 1 teaspoon. Stir the batter and pour about 3 tablespoons into the pan, tilt the pan so that the base is evenly coated. Place over a moderate heat and cook for 1-2 minutes or until the base is golden. Turn with a palette knife or toss and cook the other side for 1 minute. Repeat until all the batter has been used, adding about 1 small teaspoonful of oil each time.
- Keep pancakes warm in a moderate oven (180°C/350°F/Gas Mark 4). Meanwhile, melt the butter in a large frying pan and gently cook the Bramley slices for 2-3 minutes, turning once until the apples are golden brown. Drain on absorbent paper.
- To serve: Place the pancakes on warm serving plates, fill with the apple slices and a few toasted pecans then fold over. Drizzle with maple syrup and scatter with the remaining toasted pecans. Sift a little icing sugar round the plate, decorate with mint sprigs and serve with crème fraîche or lightly whipped cream.