Serves around 3, depending on age, appetite, and how much of a pancake fiend you are…


100g flour (SR for light fluffy pancakes, but plain is fine too)
100ml milk
1 egg
1 apple, very finely sliced
Handful of sultanas (50g approx)
2 tbsp oil

Finely slice the apple, I used a vegetable peeler, and pop to one side.

Add the flour to a mixing bowl.

Break in the egg, pour in the milk and mix together with a fork to form a smooth batter.

Heat the oil in a frying pan and add a tablespoon of batter for a small pancake, or a scant ladle for a larger one. Press pieces of apple into the top. Cook on a medium heat for two minutes on each side, until golden.

Repeat until all of the batter is used up.

Serve in a heap with optional butter, lemon and sugar – but I think the apples and sultanas make them quite sweet enough!

I made my leftover apple slices into apple crisps for SB – i’ll blog the recipe shortly.


Jack Monroe. Follow me on Twitter @MsJackMonroe. Find me on Facebook at

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  1. This has made me crave pancakes! They look delicious. I only have bananas to hand, so I think banana pancakes are on the menu for a supper treat.

  2. My mother was Polish and we often had apple pancakes and I still make them for my daughter they are heaven on a plate.I have not tried them with sultanas and they look good too!

  3. These look delicious! I quite often make Welsh cakes as a quick and easy treat and I make drop scones and pancakes. Why have I never thought of adding fruit to the batter? I know the family will love them! Brilliant idea.

  4. These look lovely! My mum used to put currants in pancakes, served with lemon and a little sugar, and it would recommend giving them a try.

  5. I made these for breakfast on Sunday and used a few dried apricots instead of sultanas. They were great with a spoonful of greek youghurt.

  6. Utterly lovely this morning, quick to prep and my 3 year old and 16 month old merrily chomped their way through them, I nearly missed out!

  7. I like this one. I’ve not used sliced apple in pancakes before. I do use powdered milk made up whenever there is a call for milk in cooking. You can’t taste the difference and it is much cheaper. Also I can make up just as much as I need.

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