Caramel And Bramley Apple Pancakes

5.0/5 rating 1 vote
  • Makes: 4
  • Prep Time: 30 mins
  • Ready in: 1 minute each side
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Caramel And Bramley Apple Pancakes


  • Pancake batter:
  • 100g (3½oz) plain flour
  • 2 eggs
  • 250ml (9 fl oz) semi-skimmed milk
  • sunflower oil for frying (optional)
  • 2 large Bramley apples
  • 25g (1oz) butter
  • 200ml carton half fat crème fraîche
  • to serve
  • 8tbsp Carnation Squeezy Caramel

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  1. To make the pancake batter, beat the flour and the eggs together with a little of the milk, until smooth and then gradually add the rest of the milk.
  2. Heat a 20cm (8") non-stick frying pan. Brush sparingly with a little oil and pour in a ladelful of the batter. Immediately swirl and tilt the pan to create a thin, even layer. Cook until golden around the edge and dry in the centre, about 45 seconds. Carefully flip the pancake over and cook for a further 15 seconds. Turn out onto a plate. Repeat with the remaining mixture.
  3. Peel and core the apples and slice thickly. Melt half the butter in a frying pan and fry the apple slices in batches until golden brown on all sides.
  4. To serve, reheat each pancake, and fill with apples, crème fraîche and drizzle with caramel.

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