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Caramel and Bramley Apple Pancakes

4.0/5 rating (2 votes)
  • Makes: 4
  • Prep Time: 30 mins
  • Ready in: 1 minute each side
  • Difficulty: Very Easy
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Caramel and Bramley Apple Pancakes


  • Pancake Batter
  • 100g (3½oz) plain flour
  • 2 eggs
  • 250ml (9 fl oz) semi-skimmed milk
  • sunflower oil for frying (optional)
  • 2 large Bramley apples
  • 25g (1oz) butter
  • 200ml carton half fat crème fraîche
  • To Serve
  • 8tbsp Carnation Squeezy Caramel

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  • To make the pancake batter, beat the flour and the eggs together with a little of the milk, until smooth and then gradually add the rest of the milk.
  • Heat a 20cm (8") non-stick frying pan. Brush sparingly with a little oil and pour in a ladelful of the batter. Immediately swirl and tilt the pan to create a thin, even layer. Cook until golden around the edge and dry in the centre, about 45 seconds. Carefully flip the pancake over and cook for a further 15 seconds. Turn out onto a plate. Repeat with the remaining mixture.
  • Peel and core the apples and slice thickly. Melt half the butter in a frying pan and fry the apple slices in batches until golden brown on all sides.
  • To serve, reheat each pancake, and fill with apples, crème fraîche and drizzle with caramel.