Apple pancakes with berry sauce
© Linda Edmonds ‘the cookery Angel’ 2008

Makes about 8 American-style pancakes

Ingredients
Berry sauce
150 grams of fresh or frozen mixed berries
1-2 tablespoons golden caster sugar
Splosh of apple juice

Apple pancakes
140 grams self raising flour
A large pinch of baking powder
2 tablespoons of golden caster sugar
125 ml whole milk
I large free range egg
2 tablespoons melted butter
1 large or 2 small eating apples
Extra melted butter for cooking pancakes

Method
Berry sauce
1. In a small saucepan add the berries, sugar and apple juice. Turn the heat to a medium to high heat and stir until the sugar has dissolved.
2. Cook for about four to five minutes then turn down the heat. Mash the berries with a potato masher until the sauce becomes ‘jammy’.
3. Remove from the heat and pour into a small serving jug.

Apple pancakes
1. Sift the flour and baking powder into a medium sized bowl.
2. Measure the milk into a jug and break the egg into it, beat lightly and gradually pour the mixture into the flour.
3. Stir until you get a smooth thick batter.
4. Peel and grate the apple and add to the batter then stir in the melted butter.
5. In a large non stick frying pan pour a little melted butter (or dip a rolled up wad of kitchen roll into melted butter and swirl around the pan) and turn the heat to medium.
6. Ladle four separate ‘dollops’ of thick batter into the pan. When little bubbles start to appear all over the surface of the pancakes turn each one over with a spatula. You may need to turn the heat down slightly.
7. Cook for about 30 seconds to a minute and serve onto a plate, pour the berry sauce over the pancakes and add a dollop of double cream. (Grown ups can add a large swig of brandy just before serving)