Description
Soft, golden pancakes topped with warm, sweet-tart caramelised apples and a hint of lemon zest. This quick and comforting dish works perfectly for breakfast, brunch, or dessert, delivering a balanced mix of sweetness and citrus freshness.
Ingredients
75 g plain flour
1 medium egg
200 ml semi-skimmed or 1% fat milk
2 teaspoons vegetable oil, divided
1 eating apple, cored and thinly sliced
1 teaspoon caster sugar
Finely grated zest and juice of 1 lemon
Instructions
- Make the Batter: In a large jug or bowl, add flour, egg, and milk. Whisk until smooth. Optional: replace half the flour with wholemeal for extra fibre.
- Cook the Pancakes: Heat a non-stick frying pan with a few drops of oil. Pour in a quarter of the batter, tilt to spread, and cook 1–2 minutes until set. Flip and cook the other side. Repeat to make 4 pancakes, adding a little oil each time. Keep warm.
- Caramelise the Apples: Heat remaining oil in the pan. Add apple slices and cook over medium-high heat for 3–4 minutes, turning often. Sprinkle with sugar and cook until lightly browned. Add lemon zest and juice, stir to coat, then remove from heat. Optional: add sliced banana with the lemon for extra fruitiness.
- Serve: Place 1 pancake on each plate, top with caramelised apples, and serve warm.
Notes
- Add cinnamon or nutmeg to apples for warm spice.
- Top with Greek yoghurt or whipped cream for indulgence.
- Use pears instead of apples for a floral twist.
- Swap lemon for orange zest and juice for a different citrus note.
- Drizzle with maple syrup or honey before serving.
- Best enjoyed freshly made for the ideal texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Dessert
- Method: Stovetop
- Cuisine: British
Nutrition
- Serving Size: 1 pancake with topping
- Calories: 160 kcal
- Sugar: 9 g
- Sodium: 65 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg
