Ingredients For the Caramelised Apples 3 large apples (Granny Smith or Pink Lady work best)
1/2 cup firmly packed brown sugar
1 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 lemon, juiced
1/4 cup water
For the Pancakes 1 1/2 cups plain flour
2 tbls sugar
1 tbls Baking Powder
1/2 tsp Salt
1 large egg
1 tsp Vanilla essence
300 ml milk, lukewarm
80 g butter, melted
Peel and core apples. Cut into 1cm thick slices and place in frypan.
Add brown sugar, cinnamon, nutmeg, lemon juice and water to pan and place over a medium heat. Gently stir to combine ingredients and coat apples. Cook apples until just tender and the sauce has begun to reduce and thicken, approximately 10-12 minutes.
Remove apples from heat and set aside.
To prepare the pancakes place the flour, sugar, baking powder and salt in a bowl and stir to combine. Make a well in the centre of the mix.
In a second bowl combine the warm milk, egg, melted butter and vanilla. Whisk to combine.
Pour the wet ingredients into the dry and using a fork gently bring the batter together. Be careful not to over mix as the pancakes will become rubbery - the batter should still have small lumps, but not clumps of flour.
Place a fry pan over a medium heat and grease lightly with butter. Using an 1/4 cup measure or ice cream scoop, spoon batter into pan and gently spread into a 10cm circle.
Once the edges look dry and the surface of the pancake has begun to bubble (approximately 2 minutes) flip and cook for a further 1-2 minutes until lightly browned.
If you'd prefer, before serving lightly reheat apples. Serve pancakes immediately topped with cinnamon apples and a scoop of ice cream.