Ainsley’s fruity Caribbean pancakes

It's Pancake Day and Ainsley Harriott's in the kitchen showing us how to make traditional pancakes with a Caribbean twist!

Mix makes 10 to 14 pancakes depending on size of panPrep time for pancakes and filling: 30minsCook time: 5 mins

Ingredients:

For the classic pancake batter200g plain Flour2 medium eggs lightly beaten400ml whole Milk25g melted butterPinch salt1 tbsp caster sugarVegetable oil for frying

Method

• Sieve the flour into a large bowl. Add the beaten eggs and most of the milk and then whisk together until you have a smooth batter the consistency of single cream (if a little too thick add the remaining milk)

• Add the melted butter, sugar and whisk again until well combined. Set aside to rest until ready to use.

• Wipe the inside of a large frying pan or crepe pan with the vegetable oil and place on a medium heat

• When hot add about a 50ml ladleful of batter and swirl it around so you have a nice thin even layer. Cook for 40-50 seconds depending on the heat of the pan until lightly golden brown and the pancake slides around the pan easily. Turn over using a palette knife or if feeling brave give it a toss to flip over.

• Continue to cook for another 30-40 seconds and then serve with your favourite filling or topping. Place pancakes between squares of grease proof or parchment paper to prevent then sticking together.

For the filling3 apples, peeled, cored and cut into chunks25g butter50g Sultanas25g desiccated coconutSplash of rum (optional) or squeeze of lemon juice

Method

• Melt the butter in a pan over medium heat pop in the apple chunks and cook for 3-4 minutes until just starting to soften. Add the sultanas increase the heat and carefully pour in the rum (if using) give the pan a shake so the flame catches and then flambé to burn off the alcohol.

• Alternatively add a good squeeze of lemon juice or a splash of apple juice. Add the coconut and remove from the heat.

• Spoon the apples down the centre of each pancake drizzle over a little choc sauce roll up drizzle a little more sauce, serve and enjoy.

For the chocolate sauce50ml milk50ml double cream125g dark chocolate, grated (60% cocoa solids)

Method

• Heat milk and chocolate together gently in a saucepan, stirring until the chocolate has melted (do not allow the milk to boil)

• Use the sauce straight away

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