Pikelets with Cinnamon Apple Slices

Preparation: 10 minutes

Cooking: 15 minutes

Serves 4

1 cup self raising flour

2 tblspn caster sugar

1 egg, lightly beaten

25 g unsalted butter, melted

2/3 cup milk

1 tblspn sunflower or vegetable oil

 

For the cinnamon apples:

50g unsalted butter

cup caster sugar

1 tspn cinnamon

2 tblspn lemon juice

2 Fuji apples, cut horizontally into 5mm slices

 

Sift the flour into a mixing bowl and stir in the caster sugar. Mix together the egg, melted butter and milk. Whisk into the flour mixture. Heat a non-stick frying pan and add half the oil and swirl around. Add tablespoons of mixture into the pan. Cook for 2 minutes or until bubbles appear on the surface of the pikelet. Turn over and cook for another 30 seconds. Remove from pan and keep warm. Repeat with the remaining oil and pikelet mixture.

 

For the cinnamon apples: Melt the butter in the same frying pan. Add the sugar, cinnamon and lemon juice and stir until well combined. Add the slices of apple and simmer in the mixture until tender (about 4 minutes). Serve slices of apple on top of the pikelets and drizzle over the cooking juices. Accompany with a spoon of yoghurt, cream or ice cream.

 

 

Recipe courtesy of Horticulture Australia