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.
