Apple pancakes with Irish cream sauce

(Serves 4)

This amount of batter will probably make double the amount of pancakes you need, but if you interleave the extra ones with greaseproof, then wrap them in clingfilm, they’ll keep in the fridge for a couple of days or in the freezer for a month.

4 Granny Smith apples
1 tbsp sugar
Cinnamon
90 g plain flour
Salt
1 large egg
250 ml milk
Sunflower oil
For the sauce:
30 g butter
60 g light brown sugar
150 ml cream
4 tbsps Bailey’s Irish Cream

Peel, core and slice the apples into a pan. Add the sugar, a pinch of cinnamon and two tablespoons of water and cook until the apples are soft, then let them cool.

Sift the flour and salt into a bowl, make a well in the centre and drop in the egg. Mix to a smooth batter, gradually adding the milk, then strain it into a jug. Heat a spot of oil in a small, non-stick frying pan, and when really hot add enough batter to make a 15-centimetre pancake.

Cook until browned underneath, then flip it over and brown the other side. Use the remaining batter to make more pancakes, adding more oil as necessary and transferring them to a plate as they are cooked. Cover with clingfilm and cool.

Lay out eight pancakes on to the work surface and divide the apples between them, spreading them across the centre. Roll them up, put them in a single layer into a baking dish and cover with cling. They can then be left until shortly before serving. Remove the cling and reheat the pancakes in a 200ºC oven for 20 minutes.

To make the sauce, heat the butter, brown sugar and cream slowly together until the sugar dissolves. Bring to the boil, let it bubble for two minutes, then stir in the Bailey’s. Serve the pancakes on warm plates with the sauce spooned over.