Pancakes with Walnuts, Pecorino and Apple

 

Ingredients

 

Serve 4

• 1 1/3 cups/200 g all-purpose/plain flour

• 1 cup/150 g whole-wheat/whole meal flour

• 2 tbsp baking powder

• 1/2 tsp salt

• 2 large eggs, lightly beaten

• salt and freshly ground black pepper to taste

• 4 tbsp butter, melted

• 1 1/2 cups/375 ml milk

• 2 Granny Smith apples, cored and thinly sliced

• 5 oz/150 g Pecorino Romano cheese, thinly sliced

• 6 tbsp honey, warmed

• 1 cup/125 g walnuts, hulled and lightly toasted

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Method:

1. Sift both flours, baking powder and salt into a medium bowl.

2. Beat in the eggs, butter and milk until creamy. Season with salt and pepper.

3. Heat a lightly oiled griddle or small crepe pan and add 4 tbsp of batter, tilting the pan so that the batter covers the bottom in an even layer.

4. Cook on one side until the bubbles that form in the pancake look dry. Use a spatula to turn the pancake and cook until the other side is golden brown.

5. Place the pancake in a warm oven and cook the rest of the batter. You should get 12 pancakes.

6. Place a pancake on a serving dish and cover with a layer of apple, walnuts, and cheese. Drizzle with 1/2 tbsp of honey and cover with another pancake.

7. Repeat the layering process and top with a third pancake. Garnish with Pecorino, walnuts and honey. Serve immediately.