300g self-raising flour
- 1 tbsp bicarbonate of soda
- 2 eggs
- 4 tablespoon of milk
- 85grams melted butter
- 1 level teaspoon of cinnamon
- 2 small medium eating apples, peeled, cored and grated
- butter or oil for frying.
- Maple syrup to serve
- 85g softened salted butter
- 1 tablespoon cinnamon
- 2 tablespoon caster sugar
To make cinnamon butter, mix all ingredients and wrap in cling film, shape into a log and chill.
Sift the flour.
Mix the flour, bicarbonate of soda , cinnamon and a pinch of salt in a bowl. Make a well in the middle then slowly whisk in the eggs, followed by the butter milk, milk and melted butter. Once mixture is smooth, stir in the grated apples.Melt a little butter in a pan or pour a little oil.
When hot, add 1-3 small ladles of batter to the pan making 1-3 small pancakes (this will depend on the size of your pan)
Cook for 2-3 minutes until it bubbles appear and the underneath are set and golden. Flip and cook for a few more minutes
Transfer to a plate and cover. You can place in a warm oven to keep them warm
To serve stack pancakes on a plate, top with a knob of the cinnamon butter and drizzle with maple syrup.