Bramley Apple Pancakes with Calvados

In Autumn, Seasonal Recipes by Luke StuartLeave a Comment

Inspired by National Bramley Apple Week (second week in February) and Shrove Tuesday (March 8th 2011).
This simple batter of flour, milk and eggs has been made for thousands of years and consitutes an unleavened pancake. You’re probably already accustomed to mixing a good batter this year with the recent advent of British Yorkshire Pudding Day, February 5th 2011!

  • Pancake batter:
  • Serves 6, making approximately 12 x 7inch (18cm) pancakes
  • 150g plain flour
  • Pinch salt
  • 300ml (11 fl oz) Milk
  • 1 egg
  • 1 egg yolk
  • 1 tbsp rapeseed oil, extra for frying
  • 1 tbsp sugar, optional

  • Apple filling:
  • Serves 6, filling approximately 12 pancakes
  • 50g salted butter
  • 75g (3oz) soft brown sugar
  • 3 x 200g Bramley apples, peeled and cut into 2cm (3/4 inch) dice
  • 1/4 tsp allspice
  • 50ml Calvados
  • French recipe for sweetened crepe batter:
  • Makes approximately 25 x 7inch (18cm) pancakes
  • 200g plain flour
  • 1/2 tsp salt
  • 475ml (17 fl oz) Milk
  • 50g caster sugar
  • 3 eggs
  • 50ml rapeseed oil, plus extra for frying
  • 50ml rum
  • 25g melted & lightly browned butter
  • 1.Sift the flour and salt into a large bowl, make a well in the centre with your fingers. Add the eggs, oil and half the milk. Beat until smooth and lump free. Now add the remaining milk and other ingredients (if using). The batter will make a more delicate pancake if left for an hour or so, alternatively it can be used immediately.
  • 2.Heat either a cast iron or non-stick frying pan until very hot.
  • 3.Pour in a little oil and coat the base of the pan, pour out the excess oil into a small pot (to be reused). Pour in approximately 60ml of batter and quickly tilt the pan to evenly spread the mixture, quickly pour out any excess batter back into the jug.
  • 4.Cook until the pancake for no more than 1-2 minutes, or as soon as it moves freely when the pan is shaken.
  • 5.Using a pallet knife flip the pancake to cook the second side for approximately 30 seconds.  Don’t worry if the first pancake is a mess, this is often the case.
  • 6.Storage: Pancakes maybe kept hot by stacking them between two plates and placing them over a pan of warm water. They can also be reheated using this method or by very briefly microwaving them. Alternatively, fill each pancake and then warm through covered with foil in a low oven.
  • 7.For the apple filling: Melt the butter and brown sugar in a pan and bring to the boil.
  • 8.Add the diced apple and spices. Cook for 2-3 minutes or until the apple pieces are soft, stirring occasionally.
  • 9.Add half the measured Calvados and cook away the alcohol. If you are using a gas flame, you can tilt the pan to ignite the brandy, shaking the pan until the flame burns out.
  • 10.At this stage the apple filling should be quite thick. Divide the mixture amongst the pancakes, using approximately 1 tbsp of filling per pancake, folding in half and half again.
  • 11.These should be covered and kept warm or reheated in a low oven (Gas 4, 180c)
  • 12.To serve, heat the remaining brandy in a small pan and pour over the pancakes, quickly ignite the warm alcohol with a taper and serve at once.
  • White Pepper’s Top Tip: Pancakes made in advance or any left over can be frozen, provided the stack is separated with greaseproof paper.
    Variations: Savoury pancakes are a rich delicacy. Omit the sugar and fill with your favourite combination of mushroom, cheese, fish or sliced meats.

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