Delicious plain pikelets with a cinnamon applesauce. The sauce is a bit different because of the slicing of the apples. One or two pikelets makes a very nice dessert with a spoonful of vanilla ice cream! If using non hydrogenated margarine for the pancakes and sauce, such as Becel, use a little less because of the higher moisture content. Recipe altered from Apple & Pear Australia Ltd.
- 1 cup self raising flour
- 2 tablespoons caster sugar or 2 tablespoons sugar
- 1 egg, lightly beaten
- 25 g margarine or 25 g unsalted butter, melted
- 2⁄3 cup skim milk
- 40 g margarine or 40 g butter
- 1⁄4 cup caster sugar or 1⁄4 cup sugar
- 1 teaspoon cinnamon
- 2 tablespoons lemon juice
- 2 braeburn apples, cut horizontally into 1/2 cm slices
- Sift the flour into a mixing bowl and stir in the sugar; Mix together the egg, melted butter and milk; Whisk into the flour mixture.
- Heat a greased frying pan and add 2 tablespoons of mixture into the pan for each pikelet; Cook for 2 minutes or until bubbles appear on the surface of the pikelet; Turn over and cook for another 30 seconds.
- Remove from pan and keep warm; Repeat with pikelet mixture.
- For the cinnamon apples: Melt the margarine in a small sauce pan. Add the sugar, cinnamon and lemon juice and stir until well combined; Add the slices of apple and simmer in the mixture until tender (about 4 minutes).
- Serve slices of apple on top of the pikelets and drizzle the sauce over.
- For a nice dessert, accompany with a spoonful of ice cream.