Ingredients

• 3 large eggs
• 300g/10oz self-raising flour
• 150g/5oz granulated sugar (caster is fine but slightly changes consistency of sponge)
• 100ml/3fl oz milk
• 1 tbsp sunflower oil
• 50g/2oz butter
• icing sugar
• to taste
• 3 peeled apples
• chopped
• 100ml advocaat
• or to taste (optional)
• lightly whipped double cream
• to serve

Directions

• Whisk the eggs in a large mixing bowl
• then add the flour
• sugar and milk and beat until smooth. The batter should be thick enough to slowly drop off the spoon.
• Heat a little sunflower oil in a griddle or heavy bottomed large frying pan over a medium heat. Pour the batter in large spoonfuls to make each pancake leaving plenty of room for them to expand.
• The pancakes are ready to turn when bubbles rise to the surface and break
• like the holes in a crumpet. Adjust the heat to keep them from browning too much. Flip the pancakes over and cook for about two minutes. If you're making a large batch
• they keep warm only for about 15 minutes.
• For the Dutch fried apples
• heat butter in a small saucepan over a medium heat. If your apples are very tart add a little icing sugar to the butter and cook until the sugar is melted.
• Add the chopped apple and cook
• stirring occasionally
• until tender and golden brown. Pour in half the advocaat (if using) and let it bubble down and reduce to a scant coating.
• Serve the pancakes topped with the apples
• icing sugar
• remaining advocaat (if using) and a dollop of whipped cream.