Tuesday, 12 February 2013

Cider Pancakes with Caramel Apples

A quirky, cidery alternative to a plain pancake. The batter is made using cider instead of milk, and the pancakes are served with delicious caramelised apples  - a great winter pud. Or just a tasty treat on Pancake Day!

Cider Pancakes with Caramel Apples

For the pancake batter:
75g plain flour
pinch of salt
2 large eggs
100ml Henney's Dry Cider
couple of pinches of ground cinnamon
a little oil, for frying

For the Caramel Apple filling:
350g eating apples, cored and chunked
50g golden caster sugar
40g butter
icing sugar, to dust

1. First make the filling. Melt the butter in a frying pan, add the sugar and cook over a medium heat until the sugar dissolves and begins to caramelise.

2. Add the apple and cook for five minutes, stirring to ensure apples are cooking through and covered in the caramel. Keep warm.

3. Make the pancake batter. Place flour, cinnamon, salt and eggs in a large bowl, whisk well until lump free. Gradually add cider, whisking until smooth. Pour into a jug. 


4. Heat a frying pan until hot, drizzle a little oil into the pan, then pour in a little batter from the jug, immediately tilting pan to spread the batter as thinly as possible. Cook until top is set and base is golden, then toss your pancake and cook the other side. Transfer to a warm plate and keep warm while you cook the remaining pancakes...

5. Serve each pancake folded over a spoonful of the apple caramel mixture and dusted with icing sugar.

6. Enjoy your pancakes with a glass of Henney's cider!

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