Before lent kicks in on Wednesday this pancake recipe could be just the right balance between something naughty, nice and healthy thanks to the apple and the protein in the nuts. Takes ten minutes too - which is handy on a Monday.
- 100 g plain flour
- pinch of salt
- 1 egg
- 300 ml milk
- 1 tblsp melted butter or sunflower oil
- 1 granny smith apple (peeled, cored and cut into 8)
- 1 tsp sunflower oil
- 1 small knob of butter
- 1 tsp butter
- 8 pecans
- 4 scoops of vanilla ice cream
- Sift the flour and salt into a mixing bowl and make a well in the centre. Crack the egg into the well; add the melted butter or oil and half the milk. Gradually draw the flour into the liquid by stirring all the time with a wooden spoon until all the flour has been incorporated and then beat well to make a smooth batter. Stir in the remaining milk.
- Alternatively, beat all the ingredients together for 1 minute in a blender or food processor. Leave to stand for about 30 minutes, stir again before using.
- Heat a small heavy-based frying until very hot and then turn the heat down to medium.
- Lightly grease with oil and then ladle in enough batter to coat the base of the pan thinly (about 2 tablsp.), tilting the pan so the mixture spreads evenly.
- Cook over a moderate heat for 1-2 minutes or until the batter looks dry on the top and begins to brown at the edges.
- Flip the pancake over with a palette knife or fish slice and cook the second side.
Apple & Pecans:
- In a seperate pan, heat the oil and add in the apples,
- Cook over med high heat, turning once or twice for 2 minutes.
- Add the pecans and butter, followed by the sugar.
- Cook until golden brown and serve with vanilla ice cream.