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Apple-Blueberry Pancakes w Vanilla cream




Source of Recipe


Sainsbury's


List of Ingredients




125g plain flour
1 medium egg
300ml milk
pinch of salt
3x5ml spoons vanilla bean paste or 5ml spoon vanilla extract
5ml spoon olive oil
750g bramley apples
25g butter
100g golden caster sugar
2x15ml spoons fresh apple juice or water
142ml carton double cream, lightly whipped
125g punnet fresh blueberries
to serve:
5ml spoon icing sugar


Recipe



1. Sift the flour into a bowl, add the egg, milk, salt and 2x5ml spoons of the vanilla bean paste or a few drops of the vanilla extract. Whisk together to make a smooth batter.

2. Heat a little of the olive oil in a medium non-stick frying pan over a high heat. Pour in enough batter to thinly cover the base of the pan, tilting the pan from side to side to coat the base evenly. Cook over a medium heat for 30 seconds or until the underside is golden. Flip the pancake over – the other side will take just a few seconds to cook – then slide it out of the pan on to a warm plate.

3. Repeat using the remaining oil and batter to make about 6 large pancakes. Stack them between sheets of greaseproof paper and set aside to keep warm.

4. Peel, core and slice the apples, then place them in a frying pan with the butter, sugar and apple juice or water. Slowly bring to the boil, then simmer gently, for 10–12 minutes, until the apples are tender and all the liquid has evaporated. Remove from the heat and leave to cool slightly.

5. Fold the remaining vanilla bean paste or vanilla extract into the cream. Fold the pancakes into quarters, then arrange them on serving plates with the vanilla cream, cooked apples and blueberries and dredge with the icing sugar. Delicious served warm or cold.