Shrove

Pancakes aren’t really on the menu for me much during the rest of the year unless I’m having breakfast in New York. It’s an american staple. I love pancake day though…I’m more of a crepe girl, keeping it simple with lemon and sugar, but this humble batter can be infused with all delights.  I’ve been wanting to make these apple cinnamon crisps since seeing them on Pinterest, so I paired them up with a plain batter recipe (I always go to Delia’s staple here) with a few blueberries chucked in.

For the apple crisps, pre-heat the oven to around 180c.
Take a good red apple (I used Gala) and slice very thinly with a sharpened knife.
(I used a sushi knife – everyone should own one – sharpest ever.)
Lay out slices on a baking tray and sprinkle with muscavado sugar and cinnamon
Bake until they start to buckle and crisp up (approx 15mins)
Serve with blueberry pancakes and a drizzle or glug of maple syrup ;)

I’ve given up three c’s for Lent. Coffee. Cake. Chocolate.
I’m gonna diiiiiie. So these were a good way to send me out.
Plus you must check out these recipes by my rad flatmate/food blogger/photographer, Alex.
Check out her glorious pancakes and photos here. They are sensationally good.