Tuesday 5th February is World Nutella Day. The chocolate hazelnut spread goes with pretty much anything that takes your fancy but we particularly like it with these pancakes. Just substitute the blueberries and apple for lashings of thickly-spread Nutella and maybe a few slices of banana.
Drop scones with blueberry and apple
125g self raising flour
2 tsp caster sugar
1 egg, beaten
4 tsp vegetable/sunflower oil
1 tbsp melted butter
For the filling:
200g apple, peeled and cut into small chunks
100g caster sugar
Put your flour in a bowl with the sugar and make a well. Add your egg and melted butter and gradually the milk, mix as you are doing this until you have a nice thick batter.
Grease your pan with oil and put it on a medium heat. Add a tablespoon worth of batter. It will form in the pan as a circle and bubble up. Cook for about 90 seconds on each side until golden brown.
For the filling, add half the sugar, water and blueberries to a pan and cook out on a medium heat for 10 minutes or until syrupy. Allow to cool.
Cook the apple in a non-stick pan with the rest of the sugar. Add the butter until it melts and coats the apple. Then take off the heat and allow to cool.
It’s a great idea to keep the pancakes warm so they keep their fluffy texture. Layer the pancakes with the fruit – first blueberry, then apple, and so on. Served with clotted cream, ice cream or even yoghurt.
This recipe is taken from Crab House Café by Nigel Bloxham. Published by RMC Books.