Bramley and Maple Syrup Pancakes

Bramley and Maple Syrup Pancakes

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Course: Dessert


Prep time


Cooking time




  • 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:

  • 75g pecans

  • 2 Bramley apples, peeled, cored and sliced

  • 50g unsalted butter

  • Maple syrup

  • 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.

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