American Whiskey and Blackberry Pancakes

Products used

Ingredients

• 100g/3.5oz self-raising flour
• ¼ tsp ground cinnamon
• 1 egg
• ½ pint semi-skimmed milk
• 1 large cooking apple
• 150g/5.5oz blackberries
• 2 tbsp whiskey
• 30g/1oz caster sugar
• 20g/1oz unsalted butter
• 50g/2oz Clotted Cream with Whiskey

Method

1. In a bowl add the self-raising flour and ¼ teaspoon of ground cinnamon. Make a well in the centre and crack in 1 egg. Add ½ pint semi-skimmed milk and whisk to create a smooth batter. Grate 1 large cooking apple (skin removed) and stir into the batter.
2. In a pan heat the blackberries with 4tbsp water, 2 tbsp whiskey and 30g caster sugar. Simmer until the fruit starts to soften and the juice becomes syrupy.
3. Melt the unsalted butter in a frying pan, ensuring the bottom and sides are covered. Pour in the batter to create a thin, even layer and cook both sides until golden brown. Repeat until all the batter is used up.  Keep the pancakes warm; adding them to a plate in a warm oven normally does the trick.
4. Spoon the blackberries and juice over the pancakes and top with Clotted Cream with Whiskey.