Pancake Tuesday, the best Tuesday of the year.
Try these fluffy apple pancakes Irish apples and tossed in cinnamon sugar while still warm.
Golden on the outside, soft in the middle, and exactly what Pancake Tuesday should taste like.
Ingredients
For the batter:
- 300g plain flour
- 3 tbsp sugar
- 4 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ tsp ground cinnamon
- 3 tbsp melted butter
- 300ml milk
- 1 tsp vanilla extract
- 1 large egg
For the apples:
- 3 large apples (or 6 small apples)
Cinnamon sugar coating:
- 2 tbsp sugar
- 1 tsp cinnamon
- Butter, for cooking
Method
- Make the batter
In a large bowl, combine the flour, baking powder, baking soda, salt and cinnamon. Mix well to evenly distribute the dry ingredients.
Add the egg, vanilla and melted butter. Slowly whisk in the milk until smooth and lump-free.
Cover and place in the fridge to rest for 30 minutes.
- Prepare the apples
Core the apples using an apple corer. If you don’t have one, slice the apples into rounds and use a small round cutter to remove the centre.
Slice into 4-5 rounds per apple. Place the slices in water to prevent browning while you prepare the pan.
- Cook the pancakes
Remove the batter from the fridge. Pat the apple slices dry.
Dip each apple slice into the batter, pressing gently to coat both sides.
Melt butter in a frying pan over medium heat. Place the coated apple slices into the pan and cook for 3–4 minutes on each side, until golden, risen and fluffy.
Repeat until all apples are cooked.
- Coat in cinnamon sugar
Mix the sugar and cinnamon together on a plate. While still warm, gently toss each pancake in the cinnamon sugar.
Serve as they are or drizzle with maple syrup.
Tip: If you have leftover batter, store it in the fridge overnight. Give it a quick whisk before cooking the next day.