Anyone else got a child who goes through phases of liking fruits, then never eating them again? At the moment he’s on apples, but that doesn’t mean to say he won’t go off them at some point. It’s always handy to have a recipe to use up any leftover apples, and that doesn’t have to mean a full on apple crumble or pie. Instead, try these pancake battered apple slices for a snack treat.
With only a handful of ingredients they’re fast and simple to make. You can always add a sweet dip on the side or drizzle over melted chocolate or caramel syrup.
With store cupboard ingredients, and not needing any complicated kitchen equipment, hopefully they’ll give an alternative (if less healthy) way of eating more fruit.
To make pancake battered apple slices you need apples and pancake batter. Dipping the apple slices in flour first should help the batter stick better.
Make sure you’re using a non stick pan with a little melted butter or wipe of oil. Avoid moving the apple slices in the pan otherwise the batter will slide off.
And don’t over fill the pan with too many slices. If you’re making them for several people to eat at once, have more than one pan going. Although you can leave them on a hot plate to keep warm (the joys of having an aga makes this easy).
You can easily adapt the recipe to make more or less by doubling or halving the batter recipe. Ideally you want to eat them when they’re freshly cooked, but as a guide 2 apples will need a 1 portion of batter.
Pancake battered apple slices
Prep: 10 minutes
Cook: 15 minutes
- 1-2 apples, de-cored and thinly sliced
- 55g plain flour, plus extra for dipping the apples in
- 1 egg, large
- 100ml milk, made up to 120ml by adding water
- Butter to grease the pan
1. Make up the batter by putting the flour into a large jug. Make a well in the middle and break in the egg. Stir it in.
2. Add the milk with the water top up gradually. Mix all the time (you might not need all of the liquid) until there’s no lumps.
3. Leave the batter to sit while you prep the apples.
4. De-core and slice the apples. Pat dry with kitchen towel.
5. Heat a frying pan on the hob to medium heat, add a little butter or oil. Once melted wipe off any excess
6. Put some extra flour on a plate or shallow bowl, and dunk an apple slice in to coat, then dip in the batter.
7. Put the battered apple directly in the pan, then repeat with more apple slices to fill the pan in a single layer.
8. Turn the battered apples once the batter is cooked to lightly golden brown and cook the other side.
9. Ideally, serve immediately.
You can save any leftover batter in the fridge and make mini pancakes another day. It’s worth making double the batter just for that.
Note: If you don’t have a de-corer, just slice the apples in rounds and use a small item around the house to remove the inside ‘star’ core. You’ll end up with ‘donut shapes.
What would you dip yours in?
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