Cinnamon Apple Pancakes

For those of us who haven't quite done with the pancake thing..... cinnamon apple pancakes are, if you can resist eating the actual pancakes, an easy pudding, and delicious with crème fraiche, home made custard, or ice cream.   You could also add raisins, a bit like an apple strudel.

Cinnamon Apple Pancakes - Batter

4 oz plain flour

1 pinch salt

1egg

½ pint of milk

Make the batter, fry the pancakes (see my earlier blog), and pile up flat  - this quantity makes about 7 large ones.   

Filling

4oz/100g fresh white breadcrumbs

3oz/75g butter

grated rind and juice of 1 lemon

1½ lb/700g cooking apples, peeled and chopped

2oz/50g caster sugar

1 level tsp ground cinnamon

icing sugar to dredge

Heat oven to 170 deg C.    Wipe out the frying pan then fry the crumbs in 2oz/50g of the butter until they are golden brown, turning often so they cook evenly and don't burn.   In a separate pan, put the remaining ingredients, cover, and cook gently until the apples are soft.    Add the crumbs (I left a few for the top) and mix it all together.   Lay out the pancakes and divide the mixture between them, rolling each one up gently, or they tear (but it doesn't matter, they are just more difficult to lift!).  Put in a single line in a hot, ovenproof dish, and cover with foil (important, or they will dry out).   Heat in the oven for about 20 minutes.  Just before serving, dredge the pancakes with icing sugar.