Recipe: Scotch Pancakes with Mapled Bramley ApplesBy Phil Creighton
February 20, 2012
Want to try something a little different this Shrove Tuesday?
Then why not try this recipe for Scotch Pancakes with Mapled Bramley Apples?
It’s quick and simple to prepare and makes for an exciting alternative to sugar and lemon.
This new recipe is full of flavour, combining a traditional pancake mix with melt-in-the-mouth Bramley apples, raisins and maple syrup.
This deliciously different dish will ensure your Shrove Tuesday on February 21 isn’t a flop!
Scotch Pancakes with Mapled Apples
For the pancakes
- 110g self raising flour, sifted
- 1 egg
- 2tsp caster sugar
- 150ml milk
- 25g butter
For the topping:
- 25g butter
- 350g Bramley apples,peeled, cored and sliced
- 50g raisins or sultanas
- 3 tbsp maple syrup
For the pancakes, place the flour in a large bowl and make a well in the middle.
Crack in the egg and, using a wooden spoon, begin stirring the egg, gradually drawing in the flour. Once it gets too stiff to mix, add a little milk and continue stirring until all the milk is added and you have a smooth batter. Stir in the sugar.
Add the butter to a non-stick frying pan and heat until sizzling.
Add tablespoons of the batter to the pan to make 12 pancakes, cooking each one until bubbles appear on the surface and then flipping it over and cooking it for a further minute until golden.
Meanwhile, in a separate pan, melt the butter, add the apples and raisins or sultanas and fry for 7-8 minutes, stirring until the slices are golden and soft.
Remove from the heat and pour over the maple syrup, swirling the pan to coat the fruit (it will bubble up).