Scrummy Apple Pancakes

Who doesn't love pancakes? As a child, my nan would make these for all us grandkids as it was a cheap and simple way to feed us all.  She always had an array of toppings for us to choose from -lemon & sugar(my personal fav), jam, chutney and cheese, vegiemite (how could we...), honey and peanut butter.  

I make them all the time, they are cheap and easy to make, especially on the weekend when we have more time to enjoy the ritual.  I always make extra for the next days lunchbox treat as well.  I had never thought of adding sneaky fruit to the batter until I read this recipe for apple and cinnamon pancakes here.  I've changed this recipe slightly, so here is my adaptaion where I used agave syrup and soy milk but I've added the options of normal sugar and full cream milk.  It is always best to make this batter the night before, it allows the starch in the flour to swell and gives the batter a thicker more viscous consistency.  You can of course prepare the batter and make pancakes the same morning, but they won't be as good, trust me.

Apple Pancakes
1 cup s.r flour
2 tspn of agave syrup or 1 tbspn sugar
1 cup soy milk or full cream milk
1 large egg, beaten
dash of vanilla
1 grated apple, I used royal gala

Sift flour into a large bowl and make a well in the centre.  Crack in the egg, vanilla and sugar then gradually add in the milk.  You are after the consistency of thick runny cream.  Leave in fridge overnight.  Next morning, give the batter a stir and add a few tablespoons of milk if it is too thick.  Add grated apple.  

I use a non stick fry pan with cooking spray to keep them low fat but you can use butter in the pan.  Spoon mixture into pan to whatever size you like, we like small ones, and when bubbles start to appear in the uncooked side, its time to flip.  I had these with greek yoghurt and Lana's garden Rhubarb coulis which was a dreamy combination.

Ciao, Jan