I’m not ashamed to say it – my affinity with apple desserts started with the McDonalds apple pie: the golden pocket of fried crisp pastry with hot, sweet apple filling. It was the compulsory last course of my McDonalds Happy Meal. In my teenage years I was introduced to apple strudels, and to this day it’s still one of my favorite desserts, with just the thought of it making me salivate.
In university a friend made a traditional American apple pie for a dinner party. I have mixed feelings about that one. It was tasty, it was actually delicious, but then I witnessed him making it and the amount of sugar and butter involved put me in a dark place.
I craved the comfort of sweet apples this weekend. Shredded apples and apple juice folded in a simple rye-flour based pancake batter, topped with some rosemary-infused apple just to bring it more warmth.
Serves 2 generous portions
1 cup rye flour
1 tsp baking powder
1 tbsp sugar
a pinch of salt
1 apple, peeled and shredded. Squeeze out the juice and keep aside.
1/2 – 1/3 cup of milk (should make up 1 cup of liquid together with the apple juice from the apple)
2 tbsp melted butter
2 tbsp honey
1 rosemary sprig
Warm the honey with a sprig of rosemary in a small pot over low heat and leave to infuse.
Mix the flour, baking powder, salt & sugar together in one bowl.
In another bowl, whisk together the eggs, grated apples, apple juice & milk. Combine this with the dry ingredients.
Heat a non stick pan over medium high heat and fry the pancakes in batches, about a minute or two each side. You’ll know to flip when the edges are set and you’ve got bubbles on the surface.