Apple crumble & custard pancakes

Serves 4 (8 pancakes)

Pancakes
270g plain flour
2 tsp baking powder
pinch salt
2 tbsp caster sugar
260ml milk
2 large eggs
2 tbsp melted Kerrygold butter

Crumble mix
40g plain flour
30g porridge oats
40g butter
30g brown sugar

Apples
4 pink lady apples
20g butter
1 tsp caster sugar
60ml water

Custard
2 tbsp Gem custard powder
2 tsp caster sugar
1 pint milk

Method
For the crumble mix, Preheat your oven to 180C/160C fan and line a baking tray with parchment.
In a bowl, add all the ingredients and rub together with your fingertips until a sandy texture is reached.
Place on the tray and spread out.
Place in the centre of the oven and bake for 8-10 minute until golden brown.
Remove and cool to room temperature.

For the apples, peel and dice.
Place into a pot with the sugar, water and butter and over a medium heat, cook until apples are soft.
Set aside until needed.

For the pancakes, in a bowl add all the ingredients and whisk until smooth.
Place a pan over a low/medium head and add a splash of oil and a tsp of butter.
Depending on the size of the pan, spoon the batter which will be thick on and it will cook for 40-50 seconds on each side. Adjust the heat on your cooker accordingly.
Once all 8 pancakes are made, set aside.

For the custard, in a pot heat up 1 pint of milk- hold back 2 tbsp of milk.
In a bowl blend the custard powder, sugar and milk.
Add this to the warm milk and stir until thick.

To serve, serve up 2 pancakes, top with the cooked apple, crumble mix and finish with a spoon of custard and enjoy

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