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Servings 4
Calories 357 kcal
Prep Time30 mins
Cook Time2 mins
Total Time32 mins

Ingredients
 

Pancake Batter

  • 100 g plain flour
  • 2 eggs
  • 250 ml semi-skimmed milk
  • sunflower oil for frying (optional)
  • 2 large Bramley cooking apples
  • 25 g butter
  • 200 ml half fat créme fraîche

To Serve

  • 8 tbsp Carnation Squeezy Caramel

Instructions
 

  • 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.
  • Heat a 20cm non-stick frying pan. Brush sparingly with a little oil and pour in a ladleful 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.
  • 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.

To Serve

  • Reheat each pancake, and fill with apples, créme fraîche and drizzle with caramel.
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Nutrition Facts
Caramel and Bramley Apple Pancakes
Amount per Serving
Calories
357
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
1
g
Cholesterol
 
101
mg
34
%
Sodium
 
246
mg
11
%
Potassium
 
299
mg
9
%
Carbohydrates
 
64
g
21
%
Fiber
 
4
g
17
%
Sugar
 
15
g
17
%
Protein
 
8
g
16
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Carnation, Pies / Flans / Tarts
Cuisine British, Pancake Day, Spring, Winter
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