Apple & caramel pancake

If you've got pre-bought pancakes, skip to the 2nd paragraph in these instructions! To make the pancakes from scratch, sift the flour, bicarb, and tartar into a bowl, and add sugar. Beat the egg and stir into the dry ingredients with enough milk to make batter like a thick cream. Add the golden syrup. The mixing should be done as quickly and lightly as possible. Do not beat! Drop spoonfuls of the mixture onto a hot, lightly greased griddle. Keep it at a steady heat and when the bubbles burst, turn each pancake over. Wrap them in a tea towel until required.

Peel and core the apples, and cut into small dice. In a heavy bottomed pan, heat the sugar and water with the 2 vanilla pods (cut lengthways). When a dark caramel is formed, carefully add the Calvados, cream and butter. Add the dice of apple and gently simmer until the apples are cooked, (approx 20 mins). Drain the apples into a sieve, reserving the caramel sauce, which you can pour over the pancakes at the table.

Place the apples into the rectangle pancake and roll as tightly a possible to form a cylinder, and cut the ends for stylish presentation. Serve with vanilla ice cream and the reserved caramel sauce.

For more information on Dominic Jack and Castle Terrace Restaurant, please visit:
www.castleterracerestaurant.com