Yet again, another recipe has cropped up with the inevitable inclusion of apples. Apologies to anyone that is now tired of the Apple abundant recipes on the blog – I am too, but the tree is still throwing them onto the ground like m&ms. I’m struggling to keep up.
You wouldn’t know it, but this is thrifty breakfast making at best. This is a meal of queens (yes queens), completely compiled from the dregs of my fridge and cupboard. I was pretty pleased with the result considering these pancakes started off looking like little more than a handful of potpourri, some battered old cooking apples and a bowl of pancake batter.
One tip. Let the pancake batter cook until bubbles appear before flipping. That way you get a good golden crust, and avoid any pancake ripping damage.
- 1 medium Bramley Apple, grated
- 1 heaped tbs Creme Fraiche
- 75g Flour
- 1/4 tsp Bicarbonate of Soda
- 1 egg
- 1 tbs unrefined Caster Sugar
- 1 heaped tbs Rose Petals, soaked in a 1 tablespoon of just boiled water for 15 minutes
- Milk, as a much as you want to reach your desired texture, I used about 30ml.
- Butter, for cooking
Add the all the ingredients to a large bowl and mix well.
Heat a frying pan over a high heat. Add a knob of butter to the pan and dollop in 1 tbs of pancake into each of the corners of the pan. Don’t overcrowd the pancakes, they tend to spread out.
Flip the pancakes once the bottom is golden and holes start to appear through the batter.
Enjoy hot with a dollop Creme Fraiche and runny Honey.