Chocolate Apple Pancakes (V) from The Perfect Pancake Cookbook

Serves 4

125 g (4 oz) plain (all-purpose) flour

1 tablespoon caster (superfine) sugar

1 egg

300 ml (½ pint) milk

1 teaspoon vegetable oil, plus extra for frying

40 g (1½ oz) unsalted butter

3 dessert apples, cored and thickly sliced

2 large pinches of ground cinnamon

4 tablespoons shopbought chocolate and hazelnut spread

Icing sugar, sifted, for dusting

Sift the flour into a large bowl and add the sugar. Make a well in the centre. Beat the egg, milk and oil together in a jug, then slowly stir into the well. Mix until a smooth batter forms. Set aside.

Heat a little oil in a 20 cm (8 inch) nonstick frying pan, then add one-quarter of the batter, tilting the pan so it covers the base evenly. Cook for 2 minutes until the underside is golden brown, then carefully flip over and cook for a further 1–2 minutes. Remove from the pan and keep warm. Repeat to make 4 pancakes.

Meanwhile, melt the butter in a separate large frying pan, then add the apples and fry for 3–4 minutes, stirring and turning until hot and lightly browned. Sprinkle over the cinnamon and keep warm.

Spread the pancakes with the chocolate spread, spoon the apples onto one half of each pancake and fold over. Dust with icing sugar and serve.