The opinions expressed in this article are the writer’s own and do not reflect the views of Her Campus.
This article is written by a student writer from the Her Campus at Aberdeen chapter.
Serves 4   prep: 20 minutes plus standing   cook: 20-25 minutes Â
Ingredients Â
PancakesÂ
150g plain flour Â
1tsp ground cinnamon (plus extra for dusting)Â
pinch of salt Â
250ml of milkÂ
100ml of apple juiceÂ
1 large eggÂ
2tsp melted butter (plus extra for frying)Â
FillingÂ
3 apples, Peeled and sliced Â
juice of ½ lemonÂ
2 tbsp golden cater sugarÂ
MethodÂ
- For the pancakes, sift the flour, cinnamon and salt into a bowl. Add the milk, apple juice, egg and butter and whisk into a smooth, bubbly batter. Leave to stand for 15 minutesÂ
- For the filling, place the apples, lemon juice and sugar in a saucepan over a medium heat. Cover and heat, stirring occasionally, until tender. Keep warm Â
- Put a small amount of the butter in a frying pan over a medium heat. Pour in enough batter to just cover the pan, then flip or turn with a palette knife and cook the other side until golden brown Â
- Repeat this process to use up all the batter and then spoon the apples on top of the pancakes.