The tastiest pancakes to make for your breakfasts this weekend!
Am I the only one who thinks that sometimes fluffy pancakes can be a bit dry? I have to smother them in maple syrup sometimes. A couple of weeks ago I had a load of apples to finish off before some new arrived, so I started experimenting with a pancake recipe. I served it to the kids and had some myself and I immediately fell in love! The addition of apples here not only adds flavour, but also makes them really moist. They are our family’s new favourite by a mile and I now can’t wait to get new apples every week just so I can make more! I’m so addicted.
- 2 eggs
- 3 tbsp sugar or maple syrup
- 4 tbsp milk of choice (I use cow’s milk)
- 2 tbsp vegetable oil
- 1 small red apple, cored and sliced into big pieces
- 1 1/4 cups self-raising flour
- 1 tsp cinnamon
- Put all the ingredients in a blenderexcept the flour. When they are blended add the flour too and pulse until you get a smooth batter.
- Heat up a non-stick pan on a low heat. Put one or more tablespoons of the mixture, gently shape the pancakes and let them cook. I like to make them relatively small as they are easier to flip and I can fit more in the pan so I just use one tablespoon for each one.
- Flip them when you see bubbles starting to appear on the other side. For a small pancake that will only take 1 minute. Let them cook for another minute on the other side and plate them up.
- Make sure not to overcook them to keep the middle nice and moist! Take them off the heat as soon as you see the outside is done.
- if you are fed up of the classic apple and cinnamon combination and want something fresher, try replacing the cinnamon for the zest from one lemon!