Apple & blackcurrant pancakes







Cook Time

20-25 Min


  • 100g/4oz plain wholemeal flour
  • 300ml/10fl oz skimmed milk
  • 1 egg, beaten
  • 1 tablespoon sunflower oil

For the filling

  • 450g/1lb cooking apples
  • 225g/8oz blackcurrants
  • 2 tablespoons water
  • 25g/1oz Demerara sugar
  • To make the pancake batter, put the flour in a mixing bowl and make a well in the centre.
  • Add a little of the milk with the egg and the oil. Beat the flour into the liquid, then gradually beat in the rest of the milk, keeping the batter smooth and free from lumps. Cover the batter and chill while you prepare the filling.
  • Quarter, peel and core the apples. Slice them into a pan and add the blackcurrants and 2 tablespoons water. Cook over a gentle heat for 10–15 minutes until the fruit is soft. Stir in the sugar.
  • Lightly grease a pan with a little sunflower oil. Heat and pour in about 2 tablespoons of the batter, swirl it around and cook for about 1 minute. Flip the pancake over with a spatula or palette knife, and cook the other side. Put on a sheet of kitchen paper, and keep hot while cooking the remaining pancakes.
  • To serve, fill the pancakes with the apple and blackcurrant mixture, and roll them up. Serve hot.
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