- Sift the flour and cinnamon into a bowl and make a well in the centre. Crack in the egg, working it into the flour together with the milk to form a smooth batter. Peel, core and grate the apple into the batter.
- Heat the blackberries with 3 tbsp water in a small saucepan. Bring to a steady simmer, then sprinkle on the caster sugar and stir until dissolved. Continue to simmer for 2–3 minutes until the juices become syrupy and the blackberries have softened, but still hold their shape. Remove from the heat.
- Melt the butter in an 18cm non-stick frying pan, swirling it around to coat the base and sides. Pour off the excess and reserve. Drop 2 tbsp of batter into the pan, and shake the pan to ease the mixture over the base. Cook until crisp and nutty brown at the edges, then flip over with a spatula, and cook the other side until crispy. Keep warm.
- Repeat with the rest of the batter to make six pancakes, greasing the pan with the reserved butter. Serve warm, sprinkled with a little caster sugar and topped with a spoonful of the blackberries and syrupy juices. Offer whipped cream, crème fraîche, Greek-style yoghurt or ice-cream as accompaniments.
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Both the pancakes and the blackberry compote are suitable for freezing. Interleave the pancakes with greaseproof paper, then pack into a polythene bag. * If you have a bottle of cider or apple juice, use 3 tbsp to cook the blackberries in place of the water.