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Apple and Rosemary Pancake

Name: Apple and Rosemary Pancake
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4
Cuisine: British
Ingredients: 2 Cox's apples, peeled, cored and cut into eight segments each; 2 eggs, lightly beaten; 200 ml milk; 200 ml cream; 1 tbsp. plain flour; 55g butter; 1 sprig rosemary, picked from stalk; salt and pepper

Over a year ago 1,783 views

Prep: 5 mins

Cook: 5 mins

Serves: 4

British Breakfast

Ingredients

2 Cox's apples, peeled, cored and cut into eight segments each
2 eggs, lightly beaten
200 ml milk
200 ml cream
1 tbsp. plain flour
55g butter
1 sprig rosemary, picked from stalk
salt and pepper

Accompaniment

Method

1
1. Place the apples in a bowl and lightly salt.

2. Mix the eggs, milk, cream and flour. Season and whisk until smooth.

3. Heat a small non-stick frying pan over a medium heat and add the butter. Fry the apple segments with the rosemary until golden brown and slightly wilted. Add the batter and shake the pan. Cook like any other pancake, but I would advise care when turning. Turn out on to a warm plate and cut into quarters.