Serves 4 (8 pancakes)
270g plain flour
2 tsp baking powder
2 tbsp caster sugar
2 large eggs
2 tbsp melted Kerrygold butter
40g plain flour
30g porridge oats
30g brown sugar
4 pink lady apples
1 tsp caster sugar
2 tbsp Gem custard powder
2 tsp caster sugar
1 pint milk
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