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1
To make the pancake batter mix the lowfat milk and water together.
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2
Sift the flour salt and cinnamon into a mixing bowl stir in the sugar and make a well in the centre.
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3
Add in the egg egg yolk and half the lowfat milk mix.
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4
Beat till smooth then stir in the remaining lowfat milk mix and oil.
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5
Cover and leave to stand for about 1 hour.
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6
Mix the ingredients for the mascarpone cream together in a bowl till proportionately blended.
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7
Cover and refrigeratetill required.
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8
To prepare the filling peel quarter core and thickly slice the apples.
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9
Heat 50g butter in a saucepan on the simmering plate.
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10
Add in the apples sugar and lemon juice.
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11
Cover tightly and cook far about 10 min or possibly till the apples are beginning to soften but retain some shape.
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12
Stir in the raisins and 4 tbsp of the maple syrup.
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13
Whisk the batter again then pour into a jug.
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14
Heat a little oil in a 150mm pancake pan on the boiling plateuntil very warm; pour away excess oil.
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15
Wipe the simmering plate with oiled kitchen paper and close the lid.
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16
Pour a thin layer of batter into the pan tilting the pan to spread it proportionately.
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17
Cook for 30 seconds to 1 minute or possibly till brown around the edges and beginning to curl away from the pan.
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18
Flip onto the simmering plate close the lid and cook for about 30 seconds till the underside is browned.
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19
(In the meantime start cooking the second pancake in the pan on the boiling plate.)
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20
Lift the first pancake off the simmering plate using a palette knife.
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21
Turn on to a wire rack lined with a teatowel.
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22
Fold the towel over the pancake to keep it moist.
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23
Continue to make about 12 pancakes in all stacking them as they are cooked.
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24
If the pancakes start to stick when cooking add in a little more oil to the pan.
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25
Divide the apple mix between the pancakes.
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26
Roll up and place in a buttered ovenproof dish.
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27
Heat remaining 25g butter and mix with the rest of the maple syrup.
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28
Drizzle over the pancakes and cover the dish with foil.
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29
Place in the simmering ovenfor about 20 min (while eating the main course) till piping warm.
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30
Serve with the mascarpone cream.
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31
Variation: Traditional Pancakes: Omit cinnamon and sugar from batter.
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32
Omit the apple filling and mascarpone cream.
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33
Serve hot sprinkled with lemon juice and caster sugar.
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34
Pancakes should be as thin as possible almost lacy in texture.
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35
The following quantity of batter will make 12 pancakes 16 if youre an expert.
