Apple Raisin Pancakes with Tahini and Maple
One of the many hallmarks of living with a toddler is being constantly surrounded by half-eaten then abandoned food items. There is a phenomenon that I call Banana Hand that occurs almost daily, basicaly whenever I foolishly decide to investigate some cupboard or nook without first making a visual exploration, resulting in my putting my hand straight into an open banana stashed there some time ago by Yer Man. It must be a revenge thing. His version of me rolling my eyes behind his back or whatever.
Lately he has moved on to taking tiny bites out of expensive varietals of apples and leaving them strewn about the house. Infuriating. This recipe was mainly devised to use up said apples.
Apple and Raisin Pancakes with Tahini and Maple Syrup
Serves 2 and a mini human
You Will Need:
--120g self raising flour
--pinch of salt
--2 teaspoons ground cinnamon
-- 2 tablespoons butter, melted
-- 4 tablespoons raisin, soaked overnight in booze (optional)
--2-3 (half eaten!) apples finely chopped
--tahini whisked together with warm water to achieve pouring consistency (about 2 teaspoons tahini to 2-3 tablespoons warm water)
--Maple syrup (lots!)
- Place the flour, salt, sugar and cinnamon in a bowl and combine.
- Crack in the eggs and pour in the milk, whisk into a smooth batter and add the melted butter at the end and whisk thoroughly.
- Heat a little extra butter in a non-stick pan and add the apple and raisins. Cook over a medium/high heat for a few minutes until the apples are softened slightly. Then add this to the batter and mix in.
- Clean the pan and spray with a little oil and return to the heat. Ladle in three small round pancakes. They are ready to flip when little bubbles start appearing on the top. They can be quite chunky so give them a bit of time to cook through in the middle.
- Serve with the tahini and maple syrup.