Apple pancakes
2 person dessert – 40 minutes
For the pancake mix:
2 beaten eggs
100 millilitres semi-skimmed milk
120 millilitres dry cider
12 grams butter
95 grams plain flour
Mix all the ingredients using a pancake shaker or an electric whisk or blender.
When it forms a smooth emulsion, rest it in the fridge for 30 minutes.
For the pancakes:
1 large firm bittersweet apple (such as Jazz) peeled, cored and grated.
Fresh cream to serve.
Drop the pancake mix on to a large hot buttered frying pan.
Cover immediately with grated apple, which will sink into the mix.
When the pancake has set, turn it over to cook the other face.
Serve half the pancake per person, with cream.
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