Caramel and Bramley Apple Pancakes
"Pancakes are a must for February – try our wonderful squeezy Caramel sauce over yours – with ice cream and bananas or with our recipe for tangy Bramley Apples and crème fraîche."
- Phil Vickery
- 30 mins
- Serves 4
Ingredients
Pancake batter:
- 100g (3½oz) plain flour
- 2 eggs
- 250ml (9 fl oz) semi-skimmed milk
- sunflower oil for frying (optional)
- 2 large Bramley apples
- 25g (1oz) butter
- 200ml carton half fat crème fraîche, to serve
- 8tbsp Carnation Squeezy Caramel
Method
- To make the pancake batter, beat the flour and the eggs together with a little of the milk, until smooth and then gradually add the rest of the milk.
- Heat a 20cm (8") non-stick frying pan. Brush sparingly with a little oil and pour in a ladelful of the batter. Immediately swirl and tilt the pan to create a thin, even layer. Cook until golden around the edge and dry in the centre, about 45 seconds. Carefully flip the pancake over and cook for a further 15 seconds. Turn out onto a plate. Repeat with the remaining mixture.
- Peel and core the apples and slice thickly. Melt half the butter in a frying pan and fry the apple slices in batches until golden brown on all sides.
- To serve, reheat each pancake, and fill with apples, crème fraîche and drizzle with caramel.
A typical serving contains
-
Calories
- 400
- 20%
-
Sugars
- 27.3g
- 30%
-
Fats
- 19.3g
- 28%
-
Saturates
- 11.2g
- 56%
-
Salt
- 0.3g
- 5%
of an adult's guideline daily amount*
* GDAs are guidelines. Personal requirements vary
depending on age, gender, weight and activity levels.