TOFFEE APPLE PANCAKES

WOOHOO! PANCAKE DAY!

Is there really anyone that doesn't love pancakes, if you don't, you just haven't found the right filling.  As a child it had to be golden syrup for me and to be honest it hasn't really changed that much.

On Shrove Tuesday we will only eat pancakes, I may stuff some with chilli beef and sprinkle on some crushed tortilla chips and cheese but we swiftly move on to a stack set aside for pudding.

In the past I've made this filling with banana but have decided to give apple a go this time. This is enough to make four pancakes.

Pancakes: 150g Plain Flour, 1 egg, 200ml Milk.

Measure the flour into a measuring jug and add the egg, whisk with a fork till the egg is mixed in, now add the milk a little at a time, whisking in between to form a smooth batter.

Heat a frying pan with a teaspoon of oil.  Pour enough batter in to cover the pan with a thin layer.  Cook the pancake on both sides and put to one side till needed. Cook the remaining
pancakes.

Filling:  4 Small Eating Apples, 80g Butter, 80g Soft Brown Sugar, 80ml Double Cream

Cut the apples into 1/4s then remove the core. Now slice each 1/4 into 4 slices.

In a large frying pan melt the butter then add the apple slices, cook the apples on both sides till they become soft and are starting to brown.  Next add the sugar and heat till it melts.  Lastly pour in the cream and stir to make a thick sticky sauce. Divide the apples and sauce between the pancakes and serve.

Remember, pancakes are not just for Shrove Tuesday!

SUMMER BERRY PUDDING

Ok, so I believe it is always important to have a standby emrgency pudding to hand for those occasions when unexpected guests turn up, you forgot you're bringing the pudding or you just fancy a little smackeral of something for a late night treat.  This is one of those quick throw it together recipes for such situations.

Most of the ingredients can either be kept in the freezer or store cupboard including the Abbra-Ca-Debora Diddy Pancakes.  I love these cute pancakes.  They are 4cms in diameter so just a mouth full and have a light fluffy texture and an authentic dutch pancake flavour.  Made with classic pancake ingredients of lfour, fresh milk, eggs and vegetable oil they can be kept in the fridge for 2-3 weeks or you can freeze them.

I know that if you have more time on your hands you could make them yourself, but we don't always and if you can make life a little easier, why not.  You don't have to cook with them, they are great just warmed with maple syrup, honey or drizzled with melted chocolate ad a good addition to breakfast or sweet fondue.

Abra-ca Debora Pancakes are available in Tesco's, Sainsbury's, Morrisons and Waitrose in the chiller cabinet for £1.49

I have used the Diddy Pancakes in my Summer Berry Pudding along with Frozen berries and white chocolate

1 Pouch Abra-ca-Debora Diddy Pancakes
100g White Chocolate
150g Frozen Summer Berries
30g Caster Sugar
15g Plain Flour
150ml Soured Cream
1 Egg
1/4 tsp Vanilla Extract
1 tbsp Icing Sugar

Heat the oven to 160C.  Sprinkle half the Diddy Pancakes into a baking dish, cover with half the berries and half the chocolate chopped into small chunks.  Repeat the layers.

In a jug whisk the sugar, flour, sour cream, egg and vanilla then pour it over the pancake layers.  Leave it to stand and soak in a little for 10 minutes then bake in the oven for 35-45 minutes till it has set.  It may still be a bit wobbly in the centre but as it cools this will get firmer.

We have this warm with ice cream, perfect xx