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Toffee Apple Pancakes




Source of Recipe


Sainbury's


List of Ingredients




For the pancakes:
125g plain flour
2 medium size eggs
300ml semi skimmed milk
2 x 15ml spoons vegetable oil

For the filling:
385g can apple fruit filling
50g raisins, soaked in 2 x 15ml spoons brandy/rum
90ml toffee sauce
� x 500ml tub Indulgence ice cream
25g walnut pieces

Recipe



For the pancakes: place the flour, eggs and milk in a bowl and mix together with a hand or electric whisk until light and frothy. Pour into a measuring jug, as this makes it easier when making the pancakes.

Pour the oil into a medium size frying pan and heat through, once its hot, pour the excess oil back into a ramekin dish. Pour sufficient batter mixture into the base of the frying pan to give a thin cover and cook until golden brown then turn over and cook on the other side. Repeat this process until all the batter is used. Place the cooked pancakes in a stack interleaved with greaseproof paper.

For the filling: Heat the apple pie filling then stir in the soaked raisins. Divide this mixture between the pancakes and roll up to form cylinders.

Drizzle over the toffee sauce, add a scoop of ice cream and sprinkle with walnut pieces. Serve immediately.