Ingredients
Pancake mixture
Method
1.Make pancakes. Sift flour into a large bowl. Stir in sugar. Make a well in the centre. Gradually whisk in combined milk, water, eggs and oil to incorporate flour into liquid. Whisk vigorously to remove any remaining lumps (a hand blender can be used). Transfer batter to a jug.
2.Melt butter in a large frying pan on medium heat.
3.Use a paper towel to wipe out excess. Pour batter into pan, swirling to create 16cm rounds. Cook 2-3 minutes, until bubbles appear on surface and underside is golden. Turn and cook a further 1-2 minutes.
4.Transfer to a plate, cover to keep warm, and repeat with remaining batter, wiping pan with buttered paper towel between each.
5.Peel 2 medium green-skinned apples, then core and cut each into eight wedges. Melt 20g butter in a large frying pan over high heat, add apples and 1 tablespoon brown sugar, cook, stirring occasionally, for 3 minutes. Reduce heat to medium, cook 2 minutes or until golden. Spoon apples on pancakes,serve with ½ cup double cream.
The plain pancakes are suitable to freeze.
Note
