Читать книгу Tana Ramsay’s Family Kitchen: Simple and Delicious Recipes for Every Family - Tana Ramsay - Страница 10

This is a delicious sweet treat for breakfast. I mix the wholemeal flour with some plain white flour, as using just wholemeal flour makes the pancakes too heavy.

75g/3oz plain flour

25g/1oz wholemeal flour

250ml/9fl oz semi-skimmed milk

2 eggs

3 Bramley apples

50g/2oz butter

½ tsp cinnamon

1 tbsp soft brown sugar

Serves: 4 children (makes about 8 pancakes)

Prep time: 10 minutes

Cooking time: 10 minutes

1 Start by putting the flours, milk and eggs in the liquidizer and blitzing for about 2 minutes.

2 Peel and core the apples and slice quite thinly. Heat half the butter in a frying pan and add the cinnamon. Let it bubble for a minute before adding the sliced apples. Sprinkle over the sugar and very carefully turn the apples over so that they are coated in the buttery syrup. Turn the heat down and allow to cook gently. Keep an eye on them while you are cooking the pancakes and turn them over from time-to-time to allow them to cook evenly.

3 While the apples are happily cooking away, melt the rest of the butter in another frying pan and start frying the pancakes. The first pancake always seems to be a disaster, so I usually eat it myself. Pile the pancakes on a plate beside you until you have made them all.

4 Divide the apple mixture between the pancakes and roll up. Drizzle a little maple syrup over each one to guarantee a good day ahead!

Tip

• It’s a good idea to make the batter the night before and leave in the fridge until the morning. As well as saving time, it improves the batter by allowing it to rest.