Recipe: Lemon pancakes

Serves 6

Ingredients

Pancakes

• 250 g (10 oz) plain flour
• pinch of salt
• 3 medium, fresh, free-range eggs
• 1 lemon, zested
• 25 g (1 oz) caster sugar
• 400 ml (14 fl oz) whole milk
• 100 g (4 oz) unsalted butter, melted and cooled

Caramelised apples

• 150 g (6 oz) caster sugar
• 100 ml (3.5 fl oz) Calvados
• 150 g (6 oz) sultanas
• 2.5 ml (1/2 tsp) ground cinnamon
• 25 g (1oz) unsalted butter
• 6 Granny Smith apples, peeled, cored and cut into 8 wedges

To Serve

• 300 ml (10.5 fl oz) crème fraîche or double cream
• Icing sugar for dusting

Method

1. Sieve the flour and salt into a bowl and make a well in the centre.
2. Pour in the eggs, lemon zest, sugar, milk, and 50 g (2 oz) of the melted butter, and whisk together to produce a smooth batter the consistency of double cream. Allow the batter to stand at room temperature for about 30 minutes.
3. Meanwhile, make the caramelised apples. Place the sugar, Calvados, sultanas and cinnamon in a heavy-based pan over a gentle heat and simmer for 2–3 minutes until thickened and syrupy.
4. Toss the butter and apples through the syrup and gently cook for 7–8 minutes, stirring occasionally, until the apples have softened but still hold their shape.
5. Heat a 20 cm (8”) crêpe pan over a medium heat and brush a little of the remaining melted butter over to just coat. Whisk the batter up just before use. Pour a small ladleful of the batter onto the pan and swirl the pan to spread the batter out evenly. Fry the pancake for 1–2 minutes each side until golden. Drizzle a little melted butter on the uncooked side, before tossing to turn over. Slide the cooked pancake onto a piece of greaseproof paper. Repeat to make 12 in total.
6. Place a spoonful of the apple mixture down the centre of each pancake and a dollop of crème fraîche on top. Fold the pancake over to enclose and dust with icing sugar. Serve 2 pancakes per person.