This recipe is adapted from the early 17th century recipe notebook kept by Elinor Fettiplace.
Spiced Ale Pancakes (makes 12-14 – serves 6)
- 110g plain flour
- ½ tsp mixed spice
- 1 large egg
- 250ml light ale
- 2 tbsp sweet sherry e.g Pedro Jimenez
- 75g unsalted butter, melted
- 50g golden caster sugar mixed with 1 tsp ground cinnamon.
- Sieve the flour and spice into a large bowl. Make a well in the centre and break in the egg. Using and electric whisk beat the egg into the flour adding the ale a little at a time until you have a thin batter. Stir in the sherry and 3 tbsp of the melted butter.
- Heat an 18cm frying pan over a moderate flame. Dip some folded kitchen towel into the melted butter and wipe over the frying pan. Using a ladle pour a little batter into the pan (just enough to coat the bottom) then cook until the top looks done. Use a thin fish slice or palette knife to flip the pancake to cook the other side.
- Spread 1 tbsp of the Applemuse (see below) over the pancake then sprinkle with 1 tsp of the cinnamon sugar. Keep warm in a low oven whilst you cook the rest of the pancakes repeating this process as you go. Serve the ‘cake’ cut into wedges with sherry sauce.
- 4 eating apples (c.350g), peeled and cored
- 4 tbsp cold water
- ½ tsp each ground cinnamon and ground ginger
- 1 egg yolk
- 25g softened unsalted butter
- Slice the apple segments then place them in a saucepan with the water and spices. Bring to the boil then simmer until soft (about 15 minutes). They won’t break down completely.
- Place in a food processor then process until smooth. Add the egg yolk and butter then process again to combine.
- 75g unsalted butter
- 75ml sweet sherry e.g Pedro Jimenez
- 75g soft dark brown sugar
- Place all the ingredients for the saucepan then cook over a gentle heat to combine.