Pancakes are a well-loved treat around the world. Often served in Europe with a savoury filling, this quick pancake recipe is a sweet delight, pairing in-season cox apples with a splash of apple brandy.
6 cox’s apples (or pink lady apples)
1 lemon, juice
115g unsalted butter
85g caster sugar
4 tbsp calvados (apple brandy)
1 Peel, quarter and core apples. Cut into thick slices and put in a bowl. Add lemon juice and toss to combine.
2 Put 2 large frying pans on the stovetop. Divide butter between pans. Put the first pan over medium-low heat, add apple and fry for 8 minutes or until softened and golden. Add 55g of the sugar and allow to caramelise slightly.
3 Meanwhile, put the second pan over low heat to melt butter. Add 1 pancake at a time, lightly coating in a little of the butter, and then sprinkle with a little of the remaining sugar. Fold pancake in half and then into a quarter. Push folded pancake to side of pan and repeat until all pancakes are sugared, folded and warmed in butter.
4 To flambé, put the pan of apple over low heat. Add 2 tbsp of the calvados and then carefully light the alcohol with a long match (or, if cooking over gas, tilt the pan to ignite). Repeat with the pan of pancakes using remaining calvados. Serve 2 pancakes each with apple and sauce.
1 cup plain flour
pinch of salt (optional)
1¼ cups milk
15g butter, melted
butter (extra), for frying
Sift flour into a bowl. Add salt (optional). In another bowl whisk eggs, milk and butter. Pour milk mixture into flour and whisk. Heat a small frying pan over medium heat. Lightly grease with butter (extra). To make each pancake, pour enough batter to thinly coat base of pan. Cook until golden.