You will see this was made at our beach hut when it was situated in its usual place on the beach just a short walk from our house. I thought I had missed the opportunity to share this recipe with you now the hut is safely stored in our garden over the harsh winter months but when scrolling thorough my camera roll while chatting with a friend, she said that it would be wrong not to post as we could all do with a little livening up now the temperature in the UK has dropped. She’s got a point.
We planned to have this for breakfast down at the hut with our kids, now big grown up boys but they are positively nocturnal these days so we ended up just us two. We took the leftovers back home to the boys for a very late brunch.
This happens more and more these days as they grow up but rather than be sad, I find it’s all about grabbing those times when we are all together. These gatherings fill my heart and I find the best way to fuse these moments together is with good food, which leads to good conversation, laughter and positivity. You get my point?
- 180g plain flour
- 1 ½ teaspoon baking powder
- 3 eggs
- 150ml buttermilk
- 1 large apple, peeled and sliced
- 20g unsalted butter
- 50g golden caster sugar
- Large pinch of ground cinnamon
- Icing sugar
- Measure the flour and baking powder and place in a large bowl and set aside while you mix the wet ingredients.
- In a separate bowl, lightly whisk the eggs together and then add the buttermilk and mix thoroughly. Add the flour mix to the wet mix and mix until well blended.
- In a frying pan, melt the butter over a medium heat and add the apple slices, sugar shaking from time to time, and cook until golden on each side, sprinkle over the ground cinnamon. Raise the heat, pour on the batter, cook for 3-5 minutes, flip over carefully, and continue to cook for a further 3-5 minutes.
- If you are making this at home, you can place this in a preheated oven to 200°C for about 20-25 minutes this will puff up the pancake and make the edges deliciously crisp.