Apple Pancakes

Apple Pancakes

This was inspired by a meal we had in a small town east of Madrid some time ago where we were undecided on our choice from the postrés on the Menu del Día (no doubt limited as usual). The waiter said he would bring us something we would like - and we did like it - it was something like this.

An Individual Size Apple Pancake in the Pan

Method

Core the apples and cut them into fairly thin slices (about 3 to 4 mm thick)
Place the apple slices in a large frying pan with a little sunflower oil. Sprinkle sugar (preferable brown sugar) over the apples, followed by a sprinkling of ground cinnamon.
Fry the apple slices gently to soften them (but not to thoroughly caramelise them).
Place the apple slices on a plate to cool. They may stick to the plate when they cool -you may want to unstick them and transfer them to another plate.
Prepare the batter mix by first beating the egg into the flour.Then slowly add the milk while continuing to beat. Once you have a smooth paste, the rest of the milk can be added and mixed in. Up to this stage can be completed some hours before you are ready to serve the pancakes, storing all ingredients in the fridge.
When you are ready to cook the pancakes infront of your guests, place the apple slices in the pan first, then pour on the batter, making a slightly thicker pancake than you would normally.
You will find that you can toss the pancake in the normal way.
Serve the pancake on a plate, sprinkle with sugar, then squeze half a lemon all over it.

You can serve this as invidual pancakes though we prefer to cook large ones and serve them on a pizza plate,cutting and serving it as you would a pizza. Of course one pancake is never enough so it is a case of carrying on cooking until everyone is full.
Apple pancakes are our favourite but it also works well with pineapple and no doubt other fruit.