Dinner didn’t quite satisfy us the other night, and my husband agreed to change a rather smelly nappy (diaper) in exchange for me cooking dessert. I’ve had this recipe clipping for at least 6 years (and no idea which magazine it came from – my apologies to the recipe source!), and have never cooked it. Given it’s winter here, the idea of a baked apple dessert was just perfect (and my toddler and I ate the leftovers for breakfast!).
2 cups self-raising flour
2 teaspoons ground cinnamon
2 tablespoons caster sugar
1 cup milk
4 eggs, lightly beaten
60g (2 oz) butter, melted
425g (14 oz) can pie apples, chopped
1. Sift flour and cinnamon into a large bowl. Stir in sugar.
2. Whisk milk, eggs and half the butter with a fork. Add to flour mixture and stir until combined.
3. Fold apples through the batter mixture.
4. Heat a non-sitck frypan over medium heat. Brush pan with a little of the remaining butter. Pour 1/3 cup of batter into pan (repeat if you can fit more than one pancake in your frypan). Cook for 2 minutes or until bubbles start to appear on the surface. Turn and cook for another 2 minutes.
5. Remove to a plate and cover. Repeat with remaining batter, buttering the pan between each batch.
6. Serve as is, or with cream, ice cream, maple syrup, honey etc.
The recipe is supposed to make 12 pancakes, but I super-sized mine and only made 7. I actually forgot to add the sugar, so mine needed a bit of maple syrup to sweeten them up. Otherwise, I loved the cooked-apple tastiness.