- 2 medium green apples, cut in half*
- 2 cups (250g) plain flour
- 2 tsp baking powder
- 2 eggs
- ¼ cup (60g) caster sugar
- 250ml (1 cup) milk
- 125ml (½ cup) water
- 50g butter, melted
- extra butter or oil for greasing
- maple syrup and berries for serving if desired
- Fit the food processor with the medium shredding disc*. Place 2-3 apple halves into the extra wide mouth feed tube. Process pushing down with the food pusher. Repeat with the remaining apples. Remove from the apples from the bowl
- Fit the processor with the multipurpose blade. Place remaining ingredients in Food Processor Bowl. Pulse until smooth. Return the apple to the mixture and pulse for a further 2-3 seconds, or until only just combined.
- Let the batter stand for 15 minutes if time allows.
- Heat a heavy based non-stick pan*, very lightly grease with the extra butter or oil. When pan is hot pour in about ⅓ cup batter. Cook pancakes over a low heat until bubbles appear on the surface and golden on the underside, flip and cook another 30 seconds. Set aside and repeat with the remaining mixture.
- Serve in short stacks with maple syrup and berries if desired.
- The best pancakes are achieved if the batter stands before cooking, it allows the batter to soften and aerate.
- Shredding discs vary model to model. If you have an ExactSlice™ model please use the reversible shredding disc, medium side up. Apples can also be grated by hand.
- Apple Peel can be left on, and can be substituted for other fruit for your choice.
- For quicker cooking time use two frypans at once.
- Batter is also suitable to make pikelets.