Finzean Farm Shop’s Bramley and Maple Syrup Pancakes

Finzean Farm Shop’s Bramley & Maple Syrup Pancake special.

Pancake Day usually heralds the end of a long winter and we can look forward again to spring. While, of course, pancakes are traditionally served on Shrove Tuesday before the beginning of Lent, being so versatile it seems a shame just to make them once a year. They're a quick and easy meal when you're pushed for time as you don't need a lot of ingredients. Great at breakfast, lunch, tea or supper, they can make a thoroughly tasty, cheap and satisfying meal for the whole family­ everything from salmon, vegetables or cheese work well in savoury pancakes, while sweeter versions can be a good way to use up seasonal fruits and berries. What's more, pancakes can be so much fun to make and everyone can get involved - they are a great way to start teaching the young the real basics of cooking.

No matter what ingredients you add, which occasion you enjoy them on, or what time of day you eat them, the essence of a good pancake is all in the basic recipe - and, of course, your flipping technique. Get over the fear factor when flipping the pancakes. The best advice is always to resign yourself to knowing that the first one usually never works, so just try to relax and have fun with it.

The Bramley is of course Britain's best known and favourite cooking apple, much loved because of its unique ability to retain its tangy flavour and fluffy, 'melt-in-the-mouth' texture when cooked.

The first Bramley tree grew from pips planted by a young girl, Mary Ann Brailsford, in her garden in Southwell, Nottinghamshire in 1809. In 1846 a local butcher, Matthew Bramley, bought the cottage and garden and whilst he was living there, a local nurseryman, Henry Merryweather, asked if he could take cuttings.

RECIPE

Bramley and Maple Syrup Pancakes

INGREDIENTS

For the pancakes:

• 200g self-raising flour

• 2 medium egg

• 150ml semi-skimmed milk (adjust to desired consistency)

• optional 1-2 tbsp sunflower oil or butter for frying

  For the bramley apple filling:

• 50g pecans

• 2 Bramley apples, peeled, cored and sliced

• Brown sugar

• 50g unsalted butter

• Maple syrup

METHOD

1. Mix the flour, the eggs and half the milk and beat together with a whisk until smooth. Stir in the remaining milk. Leave to stand for about 30 minutes if time permits.

2. Toast the pecans by placing on a baking sheet and cooking in a preheated oven (200C/ 400F /Gas Mark 6) for 8-10 minutes.

3. Pour about 1 tablespoon of oil in a l8cm/7inch frying pan and when hot, pour off all but 1 teaspoon. Stir the batter and pour about 3 tablespoons into the pan. Place over a moderate heat and cook for 1-2 minutes or until the base is golden. Turn with a palette knife or toss and cook the other side for 1 minute. Repeat until all the batter has been used, adding about 1 small teaspoonful of oil each time.

4. Keep pancakes warm in a moderate oven (180° C/350° F). Meanwhile, melt the butter in a large frying pan and, toss the Bramley slices in brown sugar and gently cook them for 2-3 minutes, turning once until the apples are golden brown. Drain on absorbent paper.

   To serve: place the pancakes on warm serving plates, top with the apple slices and a few toasted pecans. Drizzle with maple syrup. Sift a little icing sugar round the plate and serve with lightly whipped cream.