WE don’t have a bake today – but as it’s Shrove Tuesday this week, this lovely pancake recipe is definitely a winner.
These apple pancakes are light, fruity and lovely. Beating the egg whites makes such a difference to the texture, so it’s worth a little extra effort.
Thanks to kitchenstories.io for this week’s recipe.
170g all-purpose flour
1 tsp baking powder
Juice of ½ lime
1 tbsp vanilla extract
Butter for frying
Dried fruit for serving
Maple syrup for serving
Whisk together the flour, 40g of the sugar, baking powder and a pinch of salt.
Heat lime juice and remaining sugar in a frying pan over a medium-low heat, stirring often. Once the sugar has melted, add the walnuts and continue to cook until the nuts are caramelised, approx. 3 – 4 mins. Remove from heat.
Separate eggs and add the whites to a grease-free standing mixer. Set yolks aside. Beat the egg whites on high until soft peaks form.
In a large bowl, whisk together milk and egg yolks.
Sift in the flour mixture and mix well, making sure there are no lumps.
Fold egg whites into the batter.
Grate the apple, using the Microplane Master Series Coarse Grater, into the batter and add vanilla extract. Stir to combine.
Heat some butter in a frying pan over medium heat. Spoon batter into frying pan and cook until golden brown – approx. 2 – 3 mins per side. Transfer to a plate to serve.
To serve, top with caramelised walnuts and dried fruit drizzled with maple syrup.
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