APPLE + CINNAMON PANCAKES
Taken from our Walled Garden recipe book (available for £5) written by Liz Ashworth
This recipe was inspired by German friend Gisela’s Mutti when I went on a visit to Munster many years ago.
Makes 8 to 10 pancakes
115g (4oz) self raising flour
1 teaspoon baking powder
1 level teaspoon ground cinnamon
30g (1oz) honey or golden syrup
1 large egg
Milk to mix
2 eating apples – peeled cored and grated (60g/2oz)
Heat a girdle or thick bottomed frying pan on medium heat. Make a batter by sifting the flour, baking powder and ground cinnamon into a bowl. Add the honey or syrup and egg beating in sufficient milk to make a thick soft dropping consistency. Fold in the grated apple. Test the girdle or frying pan by shaking on a little flour, if it turns golden brown the temperature is ready for cooking – if it burns it is too hot!! Rub a little oil on the surface. Drop dessert spoons of the batter onto the hot pan and leave till bubbles appear and burst on the surface then flip over using a fish slice or palette knife to cook the underside, tapping the cooking side to release trapped air and ensure an even bake. Cool on a wire rack wrapped in a clean tea towel. Repeat with the rest of the batter and enjoy warm and freshly baked.
To make a festive pancake add a spoon of mincemeat to the grated apples