Catherine Fulvio It’s pancake time!

“The apples work well with toffee for a treat on Pancake Tuesday”

SERVES 4

INGREDIENTS FOR THE FILLING

50g light brown sugar Pinch of ground cinnamon Pinch of nutmeg (optional) 3 tbsps butter

100ml cream

3 apples, (I prefer red ones), skin on and sliced

½ lemon, zest only

FOR THE PANCAKES

200g blended gluten-free flour

Pinch of salt (optional) 2 tbsps sugar

2 eggs, beaten 300ml milk

100ml water

Icing sugar, to serve Chopped walnuts, to serve

METHOD

1 To prepare the filling, add the sugar, cinnamon, nutmeg (if you are using it) and butter into a large frying pan and melt, stirring until most of the sugar is melted. Take off the heat and whisk in the cream until smooth. Add the apple slices and leave to simmer for 2 minutes, stirring from time to time. Add the lemon zest and set aside.

2 To make the pancakes, place the flour, salt (if using) and sugar into a bowl. Whisk the eggs, milk and water together in a jug and then pour most of it into the flour mix until a thin batter forms. Pour this back into the jug as it will be easy to pour into the frying pan.

3 To cook the pancakes, heat the frying pan with a little oil. Pour batter into the pan and swirl it around thinly. Cook for about 1½ minutes until golden and then flip or lift over and cook for about another ½ minute. To keep them warm, pile them up with pieces of small parchment in between. 4 To serve, slide a pancake onto a plate, fold in half and spread the filling on one quarter. Fold one quarter over the other. Dust with icing sugar and sprinkle over the walnuts.