100g plain flour
Pinch of salt
300mls milk and water (half and half)
30mls (2tblsp) olive oil
sunflower oil for oiling pan
3 crisp red apples e.g. Cox’s
Icing sugar and cinnamon for dusting
300mls half fat crème fraiche
Combine milk, water and egg with 1 tblsp of the oil in a jug.
Place seasoned flour in a bowl, make a well, and blend in liquid with a balloon whisk.
Pre-heat pancake pan (or a small frying pan), lightly brushed with oil, and spoon in a ladle of pancake mix.
Ease to edges of base with a swirling wrist action and wait a couple of mins until the underside sets. Ease gently from edges and turn – or get the wrist action going and flip! Cook for another minute and transfer to plate. Continue until all batter used. Completed pancakes can be successfully stacked interleaved with baking parchment.
Meanwhile wash, core and slice apples. Melt butter with remaining oil in a pan and sauté apple.
Serve pancakes warm with apple, crème fraiche & dredged with cinnamon sugar mix.
Completed pancakes can be re-heated in their stack, loosely covered with foil / successfully frozen for later use.