I first had these on holiday as a child and I still love them to bits. I have such a sense memory of the first bite with soft pancake, crisp apple and sweet icing sugar dust. I didn’t appreciate it then but because of the natural sweetness of the apple and the dusting of icing sugar these are so much better for you than smearing pancakes with jam or butter. It’s still something of a nursery tea dish for me, best enjoyed on a crisp Saturday afternoon, or a Thursday like today, I’m not that picky! The basic batter is for drop scones or scotch pancakes and you can add other things such as dried fruits like sultanas or even chocolate chips! The crispness and sweetness of the apple is always a winner for me though!
Makes 6-8 saucer sized pancakes, 12 smaller drop scones.
2 tbsp caster sugar
100g self raising flour
1 apple, cored and sliced
First measure out your ingredients into a jug. I measure the milk, add the egg then add the sugar and weigh the flour. As you see pinpoint accuracy is unnecessary!
– Beat everything together with a whisk or fork until smooth.
– Heat a frying pan on a medium low heat and grease lightly with a little oil or butter.
Pour the batter onto the hot pan. How big is up to you! Place an apple slice in the centre.
When bubbles have risen to the surface and the first ones have burst flip the pancake over with a spatula or palatte knife.
Leave the pancake to cook for a minute or two on this side then put on a plate covered with a teatowel to keep them warm. Repeat until you have used all of the mixture.
Sprinkle with icing sugar and eat!