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Serves 20
200g/7oz self-raising flour
10ml/2tsp baking powder
5ml/1tsp ground cinnamon
25g/1oz Tate & Lyle Caster Sugar
2 large eggs
225ml/8fl oz milk
50g/2oz butter, melted
3 firm apples, eg Cox’s, peeled, quartered and cored
Oil for greasing
Lyle’s Golden Syrup |
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Instructions 1. Sieve the flour, baking powder and cinnamon into a mixing bowl. Stir in the Tate & Lyle Caster cane sugar.
2. Make a well in the centre and add the eggs and a little of the milk.
3. Stir with a wooden spoon to mix, gradually drawing in the dry ingredients from the sides of the bowl and adding the rest of the milk.
4. When the mixture is smooth and has the consistency of thick cream, stir in the melted butter. Cut the pears into thin slices.
5. Heat a heavy-based frying pan or griddle and brush a little oil over the base. When hot, put three or four piles of pear slices in the pan - about 4 slices in each and well spaced apart - and spoon a little of the batter over them.
6. Cook over a medium heat for about 3 minutes until the pancakes are golden brown underneath and bubbles appear on the surface.
7. Turn the pancakes over with a palette knife and lightly brown the other side. Remove from the pan with the knife and place in a folded clean tea towel so they stay warm and soft.
8. Cook the remaining pancakes in the same way using the rest of the batter and pear slices. Serve warm with Lyle's Golden Syrup poured over. |
