Preparation

• 1
  Beat the eggs in a large bowl, then add the milk and whisk the two together.
• 2
  Into a separate bowl, sift the flour. Add the baking powder, salt and sugar and stir together.
• 3
  Tip some of the flour mixture into the eggs, combine them and then keep adding until everything is mixed well together.
• 4
  Peel and core the apples and then grate them coarsely or chop finely. Stir the apple into the batter.
• 5
  Add the cinnamon, nutmeg and vanilla extract and stir in well.
• 6
  Heat a tablespoon of sunflower oil in a large heavy bottomed frying pan; you will need to add more as you cook each batch of 3 or 4 small pancakes.
• 7
  For each pancake, drop a large tablespoonful of batter into the hot oil and cook for 2-3 minutes until golden brown underneath. Turn it over, flatten down slightly and cook for 2 minutes more. Keep each cooked batch in a low oven to keep warm.
• 8
  When all the batter has been used, serve the warm pancakes sprinkled with icing sugar, and eat with a drizzle of golden syrup on top.