Apple drop scones

In a large bowl, combine the apples, milk, butter, egg and a pinch of salt. Put the sugar in a separate bowl, then sift in the ­our, baking powder, salt and cinnamon. Stir the ­our mixture into the apple mixture until just combined (a bit of lumpiness is fine).

Heat a large frying pan over a medium heat and brush the surface lightly with oil. Working in batches, add the mixture in heaped tablespoonfuls and leave to cook for 2-3 minutes until brown underneath. Flip over and cook for another 2 minutes or so, until golden. Keep warm while you cook the rest.

Serve the pancakes in stacks, drizzling generously with dark agave nectar (or dark clear honey or maple syrup) and dusting the tops with icing sugar, if liked. Some whipped cream never goes amiss, either.