The opinions expressed in this article are the writer’s own and do not reflect the views of Her Campus.
This article is written by a student writer from the Her Campus at Aberdeen chapter.
Serves 4 prep: 20 minutes plus standing cook: 20-25 minutes
Ingredients
Pancakes
150g plain flour
1tsp ground cinnamon (plus extra for dusting)
pinch of salt
250ml of milk
100ml of apple juice
1 large egg
2tsp melted butter (plus extra for frying)
Filling
3 apples, Peeled and sliced
juice of ½ lemon
2 tbsp golden cater sugar
Method
- For the pancakes, sift the flour, cinnamon and salt into a bowl. Add the milk, apple juice, egg and butter and whisk into a smooth, bubbly batter. Leave to stand for 15 minutes
- For the filling, place the apples, lemon juice and sugar in a saucepan over a medium heat. Cover and heat, stirring occasionally, until tender. Keep warm
- Put a small amount of the butter in a frying pan over a medium heat. Pour in enough batter to just cover the pan, then flip or turn with a palette knife and cook the other side until golden brown
- Repeat this process to use up all the batter and then spoon the apples on top of the pancakes.