Adapted from the December 2011 edition of Good Food magazine, these are yummy! The original recipe is for apple and cranberry pancakes with cinnamon butter, but I added the cinnamon to the pancakes and served them with honey.
This made 18 pancakes.
300g self-raising flour
1 tsp bicarbonate of soda
1 tsp cinnamon
250-280ml milk (the original recipe uses buttermilk, but I didn’t have any. I guess you could use a 150g tub of Greek yogurt and make up the 250ml with milk)
50g melted butter (the original recipe uses 85g)
2 apples, peeled, cored and grated
50g dried cranberries (you can get these in the huge Carrefour at Waterloo or in the Delhaize at Pl du Luxembourg)
Sieve the flour, bicarbonate of soda and the cinnamon into a bowl. Crack the eggs into the centre and mix them in, adding a little of the milk as you go until all the milk is added. It should be quite thick. I prefer small, higher pancakes (drop scones) so if you like them like this, 250 ml is fine. If you prefer flatter, more tortilla-like pancakes, add the extra 30ml.
Stir in the grated apple, the dried cranberries and the melted butter.
Purists say you should let the batter stand for 30 mins and then add the melted butter just before you make the pancakes. Do whatever you like.
To cook, I used a non-stick frying pan and dropped dessertspoonfuls of mixture onto it. Make sure your pan is hot before starting. You should get about 3-4 pancakes per pan. If your pan is not non-stick, then grease it with a little oil first.
These were served warm with runny hunny and pots of tea.
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