(per serving – 1/4 recipe)
4g fat of which saturates 1g
21g carbohydrate of which sugars 6.5g
- 75g plain flour
- 1 medium egg
- 200ml semi-skimmed or 1% fat milk
- 2 tsp vegetable oil
- 1 eating apple, cored and thinly sliced
- 1 tsp caster sugar
- finely grated zest and juice of 1 lemon
1 Put the flour into a large jug or mixing bowl. Add the egg and milk and beat with a wire whisk or a hand-held electric beater to make a smooth batter.
You could use half plain and half wholemeal flour to get more fibre into your diet.
2 Heat a pancake pan or non-stick frying pan. Add 2-3 drops of vegetable oil. Pour in a quarter of the batter, and tilt the pan so that it flows evenly over the surface. Cook over a medium heat for 1-2 minutes until set, then flip over to cook the other side. Make 4 pancakes in total, adding 2-3 drops of oil to the pan for each one. Keep the pancakes in a warm place until all of them are cooked.
If you have time, leave the batter to stand for 10 minutes, though stir before adding to the pan.
3 Heat the remaining oil in the frying pan and add the apple slices, cooking them over a medium-high heat for 3-4 minutes, and turning often. Sprinkle the sugar over them and cook for another few moments until lightly browned. Add the lemon zest and juice, stir to coat, then remove from the heat.
If you like, add a sliced banana to the frying pan with the lemon zest and juice, and mix with the apple before sharing between the pancakes.
4 Serve one pancake per person, topped with the caramelised apples.
If you enjoyed making this recipe and would like to share your success with others we’d love to hear from you