About this recipe:Pancakes are an American favourite served at breakfast, usually with maple syrup and bacon. These differ from the European pancakes which are served annually on Shrove Tuesday as they use plain flour rather than self-raising flour and are more in consistent with crepes than pancakes.
3 granny smith apples (peeled, cored and chopped into small pieces)
2 tbsp butter
1 tbsp cinnamon
For the Banana and Lime Maple
45 grams butter
3 ½ tbsp maple syrup
2 bananas (peeled and thickly sliced)
2 tbsp lime juice
For the Blueberry Filling
4 tbsp runny honey
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Sift the flour, baking powder and salt into a large bowl. Make a well in the middle.
Lightly whisk the egg in a small bowl and add the milk. Whisk together then slowly add to the flour, whisking thoroughly until free of lumps and resembles a smooth batter. Whisk in the melted butter.
Heat a teaspoon of oil in a large frying pan and pour in a ladle of batter. Cook until bubbling on the surface then turn over.
You can either serve these as they are with a dusting of icing and maple syrup, or try one of the below as an alternative.
Apple and Cinnamon: Add the sugar with the dry ingredients and make the batter as normal. Add the apples to the batter. Soften the butter to room temperature. Blend the cinnamon with the butter and serve with the hot pancakes.
Banana and Lime Syrup: Melt the butter and maple syrup in a pan over a gentle heat. Add the bananas to the pan, turn up the heat and stir until sizzling. Remove from the heat, stir in the lime juice and serve with the hot pancakes.
Blueberry and Honey: Add the blueberries to the batter mix. Serve after cooking with a dusting of icing and warm runny honey.
For the cinnamon butter it's better to prepare this beforehand and leave it to harden in a fridge. The result should be a lump of butter peppered with ground cinnamon rather than a completely brown butter.