Name: Apple and cinnamon pancakes with maple syrup
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 cup (150g) self-raising flour; 1/4 cup (50g) brown sugar, plus 2 tablespoons extra; 1/2 teaspoon ground cinnamon; 1/2 cup (125ml) skim milk; 1 egg yolk; 1/2 cup (110g) canned pie apple, chopped coarsely; 2 egg whites; 2 medium granny smith apples (300g), peeled, cored, cut into wedges; 200 gram (6½ ounces) vanilla ice-cream; 2 tablespoon pure maple syrup

Apple and cinnamon pancakes with maple syrup

Pancakes need syrup like apples need cinnamon. Combine all four and you have pure delight. Make sure you get the real maple syrup for this dish. The artificially flavoured stuff just isn't the same.

Ingredients

1 cup (150g) self-raising flour

1/4 cup (50g) brown sugar, plus 2 tablespoons extra

1/2 teaspoon ground cinnamon

1/2 cup (125ml) skim milk

1 egg yolk

1/2 cup (110g) canned pie apple, chopped coarsely

2 egg whites

2 medium granny smith apples (300g), peeled, cored, cut into wedges

200 gram (6½ ounces) vanilla ice-cream

2 tablespoon pure maple syrup

Method

1.Sift flour, sugar and cinnamon into a large bowl; stir in milk, egg yolk and canned pie apple.

2.Beat egg whites in a small bowl with an electric mixer on high speed until soft peaks form; fold gently into apple mixture.

3.Heat a medium non-stick frying pan over a medium-high heat; pour ¼-cup of the batter into pan; cook until browned both sides. Repeat with remaining batter to make a total of 8 pancakes.

4.Cook apple wedges and extra sugar over a low heat in same pan, stirring, until apple caramelises.

5.Divide pancakes among serving dishes. Top with apple mixture then ice-cream; drizzle with syrup.

Maple-flavoured syrup or pancake syrup, made from cane sugar and artificial maple flavouring, is not an adequate substitute for pure maple syrup. A flavoured ice-cream such as toffee crunch or butterscotch can be used instead of plain vanilla; omit the maple syrup if you use a flavoured ice-cream.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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