Granny Smith Apple and Calvados Pancakes

These Granny Smith apple and Calvados pancakes are light, fragrant and gently boozy, with grated apple folded through a cinnamon-scented batter.

Serve them warm with a dusting of caster sugar and a little Calvados cream for an indulgent dessert or weekend brunch.

Method

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Put the grated apple in a bowl with 2 tbsp Calvados and leave for 10 minutes.
Sift the plain flour, buckwheat flour and cinnamon into a mixing bowl.
Whisk the eggs and crème fraîche together, then gradually beat into the flour until smooth. Stir in the grated apple and its Calvados.
Heat a little butter in a frying pan over a medium heat. Spoon in small rounds of batter and cook for about 45 seconds on each side, until golden and lightly crisp.
Keep the cooked pancakes warm in a low oven while you cook the rest.
Mix the double cream with the remaining Calvados. Serve the pancakes warm with caster sugar and the Calvados cream.

For a non-alcoholic version, replace the Calvados with apple juice.

Keep cooked pancakes warm in a low oven while you finish the batch.

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