• 100g plain flour
  • 1 free-range egg, beaten
  • 300ml semi-skimmed milk
  • 4 tbsp caster sugar
  • 2 tsp sunflower oil
  • 15g butter
  • 4 dessert apples, sliced into wedges
  • ¼ tsp ground cinnamon
  • 4 tbsp mascarpone cheese


  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 tbsp sugar and slowly add to the flour. Mix well until you have a smooth batter. Stir in the lemon zest.

  2. 2

    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 1 minute until lightly coloured underneath then flip over and cook for a further 1 minute. Tip out on to a plate, then place the pan back on the hob and continue making pancakes until all the batter is gone.

  3. 3

    Heat the butter in a large frying pan and cook the apple slices over a gentle heat until starting to turn golden. Add the cinnamon and remaining sugar and cook for a further 5-6 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 a drizzle of pan juices.

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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