50 g (2 oz) butter
75 g (3 oz) light muscovado sugar
2 tablespoons golden syrup
4 dessert apples, cored and each cut into 8 slices
juice of 1 lemon
375 g (12 oz) pack or 6 ready-made pancakes
vanilla ice cream, to serve 2


1.Preheat the slow cooker if necessary. Heat the butter, sugar and syrup in a saucepan or in a microwave-proof bowl in the microwave until the butter has just melted.
2.Add the apples and lemon juice to the slow cooker pot and toss together.
3.Stir the butter mixture and pour it over the apples. Cover with the lid and cook on high for 1-12 hours or until the apples are tender but still holdng their shape.
4.Heat the pancakes in a frying pan or the microwave according to the pack instructions.
5. Fold in half and arrange on serving plates. Stir the apple mixture. then spoon it on to the pancakes. Top with scoops of vanilla ice cream.
6.FOR TOFFEE BANANA PANCAKES, make up the recipe as above, replacing the apples with 6 small, thickly sliced bananas and adding 150 ml (4 pint) boiling water.
7.When ready to serve, reheat 6 pancakes, spread with 3 tablespoons chocolate and hazelnut spread, then top with the bananas and ice cream.

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