This recipe is adapted from Biddy White Lennon.
Pancakes are hearty and everyone seems to likes them! They are also energy-efficient to cook; and the apples I cadged from an allotment garden.
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| A gardener's basket with apples and pear quinces August 2023, photograph by the author (Any non-commercial use permitted.) |
🌿Environment Alert: Butter (although I adore it) is one of the foodstuffs with the highest greenhouse gas footprints there is. So it's best to experiment with other delicious cooking fats.🌿
- 2 medium eggs
- 110 g flour
- 125 ml milk
- 125 ml water
- 1 pinch salt (if butter not salted)
- Butter for frying
- Thinly sliced apples
1. Prepare a traditional crêpe batter from the first five ingredients.
👉Tip: as my sister's and my French teacher told us in the early 2000s, it's good to mix together the eggs and flour first.
2. Let stand for at least 10 minutes.
3. Then add a ladleful of the batter to the pan when the butter is sizzling.
4. Sprinkle the thinly sliced apple over the batter before the batter is firm. (The thinner the apple is the better: otherwise, you'll have a hard time flipping the pancakes without destroying them.)
5. Fry golden-brown on both sides.
Experiments ⚛
- I experimented with sprinkling vanilla sugar over the finished pancake: tasty, but again it will widen the carbon footprint.
- Julienned plums are also tasty fried into the batter, but they left caramelized residue on the frying pan.
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