Prep 5 mins
Cook 10 mins
A slightly more indulgent version of your usual morning pancake; for a special treat, sprinkle with glazed pecans!
- 200 g unbleached all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon caster sugar
- 1 large egg
- 275 ml whole milk
- 4 apples, peeled, cored, and finely chopped (Cameo, Winesap, Fuji)
- 4 -6 tablespoons unsalted butter
- 1 tablespoon sugar
- 1 teaspoon ground cinnamon
- vanilla ice cream
- maple syrup
- Mix flour, baking powder, and caster sugar in a medium bowl. Mix egg and milk together; add to dry ingredients and stir just until all the lumps disappear.
- Cook finely-chopped apples, sugar, and cinnamon in 1-2 tablespoons melted butter over medium heat in a non-stick skillet until soft. Put into a small bowl, set aside to cool.
- Clean and dry the skillet and place over medium-high heat (you may need to adjust down a little if you have a newer-style range; mine is quite old). Melt butter and, when just starting to foam, drop in spoonfuls of batter and flatten them a little with the spoon. Cook without moving the skillet until holes appear in the surface. Carefully flip and cook another minute to two minutes on the other side until golden brown and gently crisped (or soft, depending on how you prefer your flapjacks).
- Serve with a scoop of vanilla ice cream, the spiced apple sauce, and a drizzle of maple syrup.