- 65 g unsalted butter
- 2 large free-range eggs
- 300 ml semi-skimmed milk
- 225 g gluten-free plain flour , (I used Doves Farm)
- 2 teaspoons gluten-free baking powder
- ¼ teaspoon sea salt
- ground cinnamon
- 2 Braeburn apples
- low-fat natural yoghurt , to serve
- maple syrup , to serve
Melt the butter in a small pan over a low heat, then leave to cool. Meanwhile, crack the eggs into a bowl, then whisk in the milk to combine. Sift in the flour, baking powder, salt and ¾ teaspoon of cinnamon, whisk until fully combined, then stir in most of the cooled butter. Remove the apple stalks, then grate the apples (core and all). Fold two-thirds of the apple into the mixture, but avoid stirring too much at this stage.
Place a high-sided griddle pan (roughly 25cm x 30cm) over a high heat and brush with the remaining melted butter. Pour in the batter, tilting the pan so the batter spreads out evenly. Reduce the heat to medium-low and cook for around 6 minutes, or until lightly golden underneath. Carefully flip it over (this can be tricky, but be bold and go for it!), then continue cooking for around 6 minutes, or until golden, crisp and cooked through.
Slice into 6 pieces, then serve with natural yoghurt, the remaining grated apple, a drizzle of maple syrup and a dusting of cinnamon. They’re also delicious with fried bacon, eggs and maple syrup – give it a go when you’re feeling extra indulgent.
TOP TIP: Feel free to use a waffle maker if you have one – just make sure you follow the manufacturer’s instructions