Although I must warn you that if you are following a low fat diet then they should probably be steered clear of.
But they are definitely worth falling off the wagon for.
Here is what you will need
- 200g Self Rising Flour
- 100g Caster Sugar
- 1 tsp Ground Cinnamon
- 1 Medium sized egg
- 200ml Milk
- 2 Apples, peeled and grated
- 1 tsp Butter
- Maple Syrup Butter
- 85g Butter which has been softened
- 3 tbsp Maple syrup
Next heat the butter in a pan (preferably an anodized one) over a low heat until the butter has melted and starts to bubble. Then add tablespoons of mixture to form 31/2 inch circles. Cook each pancake for about one minute until it is bubbling slightly and it looks set, then flip it over and cook the other side for a further 30 seconds until it is cooked through. The pancakes should be golden in color however if they are not turn up the heat a little but not too much. Once cooked remove from the pan and keep them in a warm place. Keep on with the process until you have used up all your mixture. It is not necessary to keep adding butter but you may want to if the pan looks a little dry.
To make the syrup butter, you will need to gently melt the butter in an anodized saucepan over a very low heat. Add the maple syrup and stir gently until the two are combined, then place your pancakes onto a warm plate and pour over your butter. Perfect!
If you want, you can add some fresh berries to your dish to create some color, blueberries and strawberries go especially well, however this is not necessary as the dish in my opinion is perfect on its own. This dish serves about four to six people, but depending on how hungry you are it might only serve 2 to four so ensure you make plenty, as I can assure you they won’t last very long!
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