Ingredients

  • 100 g plain flour
  • 1 large free-range egg, beaten
  • 300 ml semi-skimmed milk
  • 4 tbsp caster sugar
  • 2 tsp sunflower oil
  • 15 g butter
  • 4 dessert apples, sliced into wedges
  • 0.25 tsp ground cinnamon
  • 4 tbsp mascarpone cheese

Method

  1. 1

    Place the flour in a large bowl and make a well in the middle. Beat together the egg with the milk and 2 tablespoons of the sugar and slowly add to the flour mixing well with a small whisk or wooden spoon until you have a smooth batter. Stir in the lemon zest and aside for about 30 minutes.

  2. 2

    When ready to make the pancakes, rub a 20cm frying pan with a little sunflower oil and heat over a medium heat. Add a small ladleful of batter, just enough to coat the base of the pan, then swirl around the pan quickly until it covers the base. Cook for a minute until lightly coloured underneath then using a palette knife, flip over and cook for a further minute. Tip out onto a plate and place the pan back on the hob and continue to make 9 more pancakes adding more sunflower oil if needed.

  3. 3

    Heat the butter in a large frying pan and cook the apple slices over a gentle heat until starting to turn golden then add the remaining sugar and cinnamon and cook for a further 5 -8 minutes until golden and caramelised.

  4. 4

    Fold each pancake in half then fold in half again to form a cone. Fill each with some of the sticky apples. Place two pancakes on a plate and serve with a spoonful of mascarpone cheese and drizzle over any pan juices.

     

    Cook's tip: for babies, mash some of the cooked apples before you add the sugar and mix with a little mascarpone. Serve with strips of the cooked pancake.

Nutritional Details

Each serving provides
  • Energy 2211kj 528kcal 26%
  • Fat 21.5g 31%
  • Saturates 12.5g 63%
  • Sugars 22.5g 25%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 641kj/153kcal

Each serving provides

70.4g carbohydrate 5.3g fibre 10.5g protein

 
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