Tracy Rutherford’s apple & cinnamon pancakes
1 1/2 cups (185g) self-raising flour
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1 tablespoon brown sugar
1 cup (250mL) milk
2 eggs
1/2 teaspoon vanilla essence
spray olive oil
2 red apples, quartered, cored and thinly sliced
maple syrup and ice-cream, to serve
1. Sift the flour, baking powder, cinnamon and sugar into a bowl and make a well in the centre. Whisk the milk, eggs and vanilla essence together in a jug. Pour this into the dry ingredients and stir gently until just combined.
2. Spray a non–stick frying pan lightly with oil and heat over medium-low heat. Place one-eighth of the apple slices into the pan, close together. Carefully drizzle a quarter-cup of batter over the apple – the pancakes should be about 12cm in diameter. Cook for about 2 minutes, until bubbles start to appear on the surface of the pancake. Turn over and cook the other side for about 2 minutes more.
3. Keep the pancakes warm on a plate, loosely covered with foil in a low oven while you cook the rest. If you have a large pan you could cook two at a time, or alternatively have two frying pans on the go at the same time! Serve the pancakes warm with maple syrup and ice-cream.
