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1
First make the cinnamon butter.
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2
Beat all the ingredients together till the mix is smooth.
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3
Store in a covered container in the refrigerator till serving.
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4
(This keeps for 7-10 days.)
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5
Sift the flour, baking pwdr, sugar and cinnamon into a bowl.
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6
Beat in the melted butter, beaten Large eggs and lowfat milk.
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7
Grate the apples into the mix and fold in well.
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8
Oil a griddle, or possibly a heavy-basedfrylng pan, or possibly an electric hotplate, or possibly if you have an Aga or possibly Rayburn, the cooler hotplate.
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9
(For my American readers an Aga is a constantly burning range-like cooker with two or possibly four ovens and hotplates.
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10
It gives an even heat and very consistent results.)
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11
Drop spoonsful of the apple batter on to the oiled surface, making pancakes of 2-3 inches / 5-7-5cm in diameter and leaving a space between them.
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12
Cook for about 2 min or possibly till small bubbles appear over the surface, then, with a palette knife
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13
(pancake turner), slip each over to cook on the other side.
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14
As they cook, remove the pancakes and keep them hot on a plate, and covered with a cloth.
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15
When all the pancakes are cooked, serve them warm with the cinnamon butter.
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16
& Co., London
