18th September, 2016
Apple Juice Syrup and Pancakes
This recipe provides a delicious alternative to traditional pancake toppings and an extra naughty one!
For the Apple Syrup
- 500 ml Bensons apple juice
- 2 tbsp cornflour
- ½ tsp cinnamon
- ½ tsp nutmeg
- 200 g granulated sugar
- 2 tbsp lemon juice
- 115 g butter
For the Pancakes
- 2 cups (300g) self-raising flour
- 1/2 cup (75g) plain flour
- 2 tbs caster sugar
- 2 1/3 cups (580ml) milk
- 80g butter, melted, cooled
- 1 egg, lightly whisked
- Extra melted butter
- Extra caster sugar, to serve
- Lemon wedges, to serve
- Mix the flour and salt together in a large bowl.
- Make a well in the centre and crack in the eggs.
- In a separate bowl mix together the milk and the water.
- Beat the eggs into the flour with a wooden spoon and gradually beat in the milk and water mixture to get a smooth liquid the consistency of single cream.
- Stir in the oil and allow to stand for 30 minutes before using.
- Heat a non-stick frying pan until very hot, then add a small knob of butter.
- Ladle in a ladleful of the batter, quickly turning the pan to coat the base evenly with the batter. Cook for 30 seconds to one minute, until the base is lightly browned.
- Using a palette knife, gently flip the pancake over and cook on the other side for a few seconds, until lightly browned. Slide the pancake onto a plate, cover with greaseproof paper and keep warm.
- Repeat the process with the remaining batter.
- To serve, sprinkle the pancakes with caster sugar and lemon juice, then fold twice to form triangles. Serve the lemon wedges alongside.
- Combine sugar, cornstarch, cinnamon and nutmeg in a saucepan.
- Mix well and stir in apple juice and lemon juice.
- Bring to a boil while stirring constantly.
- Boil for one minute, then blend in butter.
- Spoon over the pancakes and serve