This Pancake Day, we’re moving away from the traditional crȇpe and trying something indulgent with the American-style pancake. This comprehensive recipe will help even the most nervous pancake flipper, and the most skeptical of caramel makers.
Serves 2: makes 2–4 pancakes each
Don’t be afraid of caramel, especially when it comes to the washing up: to clean the pan, cover the dried on caramel with water on the hob and boil, scraping the caramel off the sides as you go. Discard the water after and the pan should be good as new.
This recipe serves 2, but you could save half of the pancake batter for the next day if it’s kept covered in the fridge.
Ingredients:
Pancake batter
115g plain flour
1 tsp baking powder
½ tsp salt
2 tbsp caster sugar 120ml milk
30g butter, melted
1 egg, beaten
Caramel apples
1 large eating apple (we used Braeburn), peeled and cored
30g caster or granulated sugar
20g butter
pinch salt (if using unsalted butter)
Method:
First, make the pancake batter by combining the dry ingredients in a bowl or large jug.
Whisk together the milk, melted butter and egg then add gradually to the dry mixture, whisking with a fork as you go. Keep mixing until the batter is smooth, with no lumps.
Set the pancake batter aside, and get the ingredients for the sauce ready. Cut the apple into 1cm slices.
In a heavy based, shallow pan, put the sugar on a high heat. Shake the pan so the sugar spreads evenly. There’s no need to stir too much unless the sugar catches.
When the sugar just starts to caramelise, add the apple slices, butter and salt. Stir the apples to coat evenly, and turn the heat down slightly. Allow the sugar to boil for 5 minutes or until it looks shiny and smooth. When it looks ready, turn the heat off (it’s really hot anyway) or down low whilst you make the pancakes.
Meanwhile, make the pancakes. Heat a splash of vegetable oil (or whatever flavourless oil you have) in a non-stick frying pan. Pour half a ladle-full of pancake batter into the pan once it is very hot (you can test this with a drip of the batter: if it starts to brown immediately, it’s hot enough!). Swirl the batter around slightly to create an even shape.
Once the batter starts bubbling up in the middle, start checking the colour underneath with a spatula. When you’re happy, flip the pancake. Set aside when the other side of the pancake looks just as golden.
Repeat stages 6–7 until you’ve used up all the batter. You might need to turn down the heat slightly if the pancakes brown too quickly.
To serve, divide up the pancakes between 2 plates and pour over the apple caramel. Take care with the hot caramel and enjoy!
We’d love to see your pancake day recipes! Share them with us on social media by tagging @milkmagazinebsu on Facebook, Instagram and Twitter.
