Breakfast apple pancakes

A while ago Lorraine Pascale appeared on Masterchef AU for a masterclass in cake-making. There she said something that validated my years of shortcuts in the kitchen.

“Sifting flour is unnecessary.”

And just like that, the heavens opened up and shone light onto my TV. Sifting … is … unnecessary! No more hauling the sieve out of some dark cupboard! No more sifting flour over the entire kitchen counter! No more washing the sieve! LAZY BAKERS UNITE!

She went on to explain that 21st century flour is sifted many times during production, so unless there are bits like bran that you want to get rid of, sifting is unnecessary.

But I digress. This recipe for apple pancakes doesn’t – as you may have guessed – require any sifting. It’s a simple mix-it-all-together that produces a filling breakfast. Served with lots of dripping syrup, it makes great comfort food too.


Adapted from Fast Kids’ Food

Serves 4

1 and ½ cup brown/wholewheat flour

1 and ½ teaspoons baking powder

¼ cup brown sugar

50g oats

1 and ¼ cups milk

30g butter, melted

1 egg

1 teaspoon vanilla essence

2 apples, peeled and grated

1 teaspoon vegetable oil, for frying

  1. In a large bowl, whisk together the dry ingredients (flour, baking powder, brown sugar and oats). Create a well in the centre of the dry ingredients.
  2. Now pour each wet ingredient (milk, egg, vanilla essence) into the well. Using that whisk, mix them together in the centre first, then start incorporating the dry ingredients from the sides. Whisk together until the batter is smooth and homogeneous.
  3. Stir in the grated apples.
  4. Stand for at least 15 minutes. You can refrigerate the batter for use the next morning.
  5. Get a non-stick frying pan going on low heat. Oil the pan using a piece of paper towel that has soaked up a teaspoon of oil.
  6. Pour half a cup of batter into the pan, spreading with a tablespoon, to create a pancake about 16 centimetres in diameter (yup, I know, huge – but satisfying).
  7. When it starts to bubble all over, turn it over. Cook for about 30 seconds longer – or lift up one edge and peek at the underside, which should be golden. Serve with syrup or honey.

2 thoughts on “Breakfast apple pancakes

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