I decided to make pancakes today. Apple pancakes to be exact. I can't stop baking these days. I find the whole process of baking very therapeutic.
I love watching the different colours and textures in a bowl, like sparkly sugar with exotic cinnamon.
I love how deep the green colour is in an apple. Unfortunately I have an allergy towards raw apples, but in this recipe the apples will be cooked, so I will be fine!
And beating in eggs and how pure milk looks, even when you add an egg, they look like a perfect marriage.
And I love to mix the batter - I find it so relaxing!
So how did the pancakes turn out?
I'll let you have a look:
While I was making the second one I had to have a taste of the first one that was cooling off on a plate on paper towels to soak the excess butter. And when I tasted it I couldn't believe my taste buds - they were AMAZING!
It's optional to add syrup to the pancakes but I found it too much so I only put it on a few pancakes.
So how do you make the pancakes? It's quite easy!
(makes 18 pancakes to serve 4-6)
200g self-raising flour
100g caster sugar
1 tsp ground cinnamon
2 apples, peeled and grated
1 tsp butter
Maple syrup butter:
85g butter, softened
3 tbsp maple syrup
1. Mix the flour, sugar and cinnamon in a bowl and make a well in the centre. Beat the egg and the milk together and pour into the well. Using a wooden spoon, gently incorporate the dry ingredients into the liquid until well combined, then stir in the grated apples.
2. Heat the butter in a large, non-stick frying pan over low heat until melted and bubbling. Add tablespoons of the pancake mixture to form 9cm circles. Cook each pancake for about 1 minute, until it starts to bubble lightly on the top and looks set, then flip it over and cook the other side for 30 seconds, or until cooked through. The pancakes should be golden brown, if not, increase the heat a little. Remove from the pan and keep warm. Repeat the process until all of the pancake mixture has been used up (it is not necessary to add extra butter).
3. To make the maple syrup butter, melt the butter with the maple syrup in a pan over low heat and stir until combined. To serve, place the pancakes on serving dishes and spoon over the flavoured butter. Serve warm.
And as the French say Bon Appetite, the Egyptians say, Bel Hana Wel Shefa!