Get ready to flip! These traditional pancakes go beautifully with sticky caramelised apples – will you go ice cream or double cream?

    Prep: 10 minutes

    Cook: 20 minutes

    Makes: 8 pancakes

    100g plain flour
    A generous pinch of salt
    2 eggs
    300ml (½ pint) milk
    50g melted butter
    8 small dessert apples or 4 regular apples
    50g butter
    50g light muscovado sugar
    Double cream or vanilla ice cream to serve

    1. Whizz the flour, salt, sugar, eggs and milk in a blender or food processor until smooth. This will only take a few seconds. Alternatively sift the flour with a big pinch of salt into a mixing bowl, make a well in the centre and add the eggs.  Use a balloon whisk to incorporate the eggs into the flour and gradually whisk in the milk until smooth and the same consistency as double cream.  You can add a little water if it is too thick.  Set aside for 10 minutes if you can.
    2. To make the pancakes melt a small knob of butter in a thick –bottomed 18cm to 20 cm (7 to 8 in) frying pan.
    3. When the butter sizzles pour out any more than just coats the bottom of the pan – alternatively brush the base of the pan with melted butter.
    4. Pour in enough batter (approx.  4 tablespoons) to coat the base of the pan and quickly tilt the pan from side to side to spread evenly.
    5. Cook the pancake for about one minute, then flip it over (you can use a spatula for this) and cook until the underside is lightly flecked with gold.  Continue with the rest of the batter, brushing the pan with melted butter when necessary.
    6. Meanwhile, core the apples and cut into thin slices.
    7. Melt the butter in a frying pan, add the sliced apples, sprinkle with some muscovado sugar and sauté for a few minutes.  Delicious served with the pancakes with cream or vanilla ice cream.