Plum and spiced apple pancakes



70g plain flour

2 eggs

112ml milk

1 tbsp sugar

2 tsp vanilla extract

4 plums, stones removed / 2 apples, peeled and cored

2 apples, peeled and core removed

50g caster sugar

100ml water

1 mulled wine spice bag

Oil for cooking  



  1. Cut the apples and plums in half and then cut each half in to four                                                   
  2. Place all of the cut-up fruit into a lidded saucepan along with the sugar, water, mulled wine spice bag and one teaspoon of vanilla extract. Bring to the boil on a medium heat, then reduce the heat and simmer for 10 - 15 minutes or until the apples are softened, stirring a few times         
  3. Remove from the heat, but leave the lid on, and let the fruit sit in the juices                                    
  4. In a bowl, mix the flour and eggs together until thoroughly combined. Add the milk and remaining teaspoon of vanilla extract and whisk thoroughly                                                              
  5. Using a small frying pan - (we used the 20cm frying pan from the Cook's Essentials four-piece set) - heat a small amount of oil and pour a small ladle of the pancake batter in the frying pan. Move the pan to make sure the mixture covers the base. When the pancake looks to be drying out slightly, flip it using a spatula and place it in between two layers of parchment paper. Repeat with the remaining batter mix                                                      
  6. When you are ready to serve, place two pancakes on a plate topped with a spoonful of the spiced plum and apple compote

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