Pancakes with toffee apple sauce – perfect for
Pancake Day!

Serves 4 (2 large pancakes each)

For the pancakes:
125g plain flour, sifted
300 ml semi-skimmed milk
1 free range egg
Pinch of salt
A bit of butter for the saucepan
A bit of caster sugar (½ tsp per pancake)

For the caramel sauce:
2 apples, thickly sliced
30g butter
25g caster sugar
2 tbsp water
¼ tsp cinnamon

First of all make the caramel sauce:

Place the butter, water and sugar into a saucepan on a gentle heat and keep stirring. Add the slices of apples. Sprinkle the cinnamon evenly. Gently stir so as not to disturb the apple slices (you want these to remain firm on the outside but soft in the middle.) When the sauce bubbles and looks like caramel take it off the heat while you make the pancakes.

For the pancakes:

Whisk the egg before adding the sifted flour, salt and milk. Whisk  together carefully (so as not to curdle the eggs) until it’s a smooth batter.

In a frying pan, melt a teaspoon of butter and swirl it around the pan. Pour in enough batter to cover the base of the pan.

When it’s beginning to turn gold in colour, sprinkle half a tsp of sugar over the pancake.  Then flip it to cook the other side!

Put your pancakes onto a warm plate before you start doing the next one. When you’ve finished cooking your stack of pancakes, take the caramel and apple mixture and gently heat it again to loosen the caramel in the pan.

Pour some of the apple and caramel mix into each pancake and fold over and drizzle a little extra caramel.  You can serve with sliced banana and a small glass of Calvados, if you like.  Enjoy!