A sweet treat to enjoy this Pancake Day, they’re best served hot with cream or ice cream
- For the filling:
- 4 eating apples
- 15ml water
- 50g caster sugar
- 50g chopped plain or milk chocolate
- Icing sugar
- For the
- 75g/3oz plain flour
- Pinch of salt
- 2 large British Lion eggs
- 150ml/¼ pt milk
- A little oil for frying
For the filling:
- Peel, core and slice four eating apples and place in a medium pan with water and caster sugar. Cover, bring to the boil and simmer for five mins, stirring occasionally, until the apples are tender and fluffy. Taste the mixture and add more sugar to your taste.
- Leave to cool slightly then stir in 50g chopped plain or milk chocolate.
For the batter:
- Place the flour, salt and eggs in a large bowl with half the milk. Whisk until the mixture is lump free. Add the remaining milk and whisk again until smooth. If you prefer, place all the ingredients together in a food processor and blend until smooth. Pour the batter into a jug. The batter can be made in advance and chilled for up to 8 hours before use.
- Heat a 20cm/8in diameter non-stick frying pan until hot. Drizzle a little oil over the centre and wipe it around with a piece of kitchen paper. Now pour a little of the batter into the pan and immediately tilt the pan to spread the batter thinly and evenly over the base. Cook for 2 mins or until the top is set and the base golden. Turn the pancake over with a spatula or if you are feeling brave, flip the pancake!
- Cook for a further 1-2mins or until the base is golden. Transfer to a plate and interleave with greaseproof paper, keep warm. Use the batter and a little more oil to make a further 7-9 pancakes in the same way – it depends upon their thickness.
- Divide the apple and chocolate mixture between 4 pancakes and place on heatproof plates. Dust the tops with icing sugar and cook under a hot grill until the top of the pancake is crisp and golden.