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    Calvados and Apple Pancakes

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    Calvados and Apple Pancakes

    • Preparation time: 20 minutes
    • Cooking time: 25 minutes to 30 minutes
    • Total time: 45 minutes to 50 minutes 50 minutes

    Makes: about 15 x 25cm pancakes Serves: 6


    • 250g plain flour
    • Pinch of salt
    • 4 Waitrose Free Range Medium Eggs
    • 650ml Waitrose Semi-Skimmed Milk
    • 75g caster sugar
    • 2 tbsp Calvados
    • Sunflower oil, to fry
    • 1kg English Cox's apples, peeled, cored and sliced
    • 40g Country Life Butter
    • 6 tbsp Merchant Gourmet Banoffee Toffee
    • 150ml pot Waitrose Calvados and Caramelised Apple Cream


    1. To make the pancakes, sift the flour into a large bowl with a pinch of salt. Make a well in the centre and add the eggs and a little of the milk. Whisk together, allowing the flour to gradually fall into the liquid from the edges to avoid a lumpy result. Whisking continuously, add the remaining milk, the sugar and Calvados.
    2. Heat a 25cm non-stick frying pan and lightly oil the base. Measure about 75ml batter into a jug or ladle to make each pancake. Pour it into the hot pan and swirl it around to create a lacy edge. Fry over a medium heat for 45-55 seconds on each side, until golden. Keep the pancakes warm.
    3. Fry the apples with the butter for 3-4 minutes until golden and just soft. Do this in 2 batches, or more, if necessary.Put a little of the apple mixture and 1 tsp banoffee toffee on each pancake and fold into quarters or roll up. Serve hot with the cream.

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    Cook's tips

    You can make and freeze the pancakes in advance. Make as above and place a sheet of greaseproof paper between each one and freeze. Reheat individual pancakes in the microwave for 15 seconds, or a whole, layered batch for 1½-2 minutes on full power. To keep the pancakes warm, put them on a heatproof plate, cover with a lid or foil and place over a pan of very hot water until required.


    Average user rating

    5 stars