My first pancake today was a crepe, bought from a stall in Exeter this morning. That was Round One. Hot and wrapped up in a paper plate, liberally scattered with sugar and drizzled with fresh lemon juice. And served with a smile! Despite knowing that I would later be taking a 4 hour train journey back to the Midlands, I was determined to have Round Two upon my arrival.
4 hours later, I arrived at my house, tired and weighed down by the unnecessary amount of shopping I had managed to do over the weekend! Greeted by hungover flatmates who could not face food in their fragile state, I was still not deterred from my pancake pursuit. Cup of milk, cup of flour, 1 egg, whisk. Delicious. It’s only Shrove Tuesday once a year, it’s important to make the effort.
- 1 medium egg
- Cup of flour
- Cup of milk
- 1 eating apple, such as Cox, cut into ‘moon’ shapes
- Pinch of ground cinnamon
- Pinch of brown sugar
Please never, ever feel like you can’t make your own pancakes! There isn’t any need to get a packet mix when the recipe is as simple as this. It’s 3 ingredients, measured using a cup. It doesn’t even have to be a cup – I used a small wine glass this evening because I wanted small quantities!
- In a bowl, whisk the flour and milk. Crack in the egg, and beat the mixture, to create a smooth batter. It should be able to drip off the whisk when held up, and ‘swirl’ in the bowl when it is moved.
- Place the batter in the fridge for 15 minutes, to reduce its temperature.
- Meanwhile, prepare the apples. Heat butter in a small pan, and add the sliced apple. Coat the apple pieces in the butter to soften, then sprinkle in the brown sugar. Reduce the heat, and allow the apples to caramelize in the sugar. Add more sugar, if you think it needs it – all the apples should turn golden brown and be ‘sticky’.
- Add the ground cinnamon, roughly ½ tsp, and stir to combine. Place on the back of the hob, keeping warm over a low heat.
- Remove the batter from the fridge. Melt butter in a large frying pan, ensuring that it is very hot! The pan must be hot before adding any butter.
- Add a small amount of batter to the middle of the pan. Turning the pan in a clockwise movement, spread the batter across its surface to cover the bottom of the pan. The batter should be in a circular ‘pancake’ shape. It should not be thick, but a thin like a French crepe. If needed, add more batter to ensure it can reach across the pan!
- Tease the outer rim of the pancake away from the edge of the pan using a spatula, running it around the circumference of the pancake.
- After 2-4 minutes, cook the other side of the pancake. If you’re brave, flip it! OR, wiggle the spatula under the pancake until you reach the middle, then lift slightly and turn it over. Cook the other side for 2-3 minutes, then transfer to a plate.
- Pour the sticky cinnamon apples down the centre of the pancake, and roll up tightly. Sprinkle with a little more brown sugar, and enjoy!