To make the filling, put the apples, sugar, vanilla extract and cinnamon in a saucepan with 2tbsp water. Cover and cook over a medium heat for 10 min or until the apples are soft. Add the blackberries and cook for a further 5 min. Meanwhile, make the pancakes. Sift the flour into a mixing bowl. Add the eggs, milk and 100ml cold water and whisk until you have a smooth, thickened batter. Heat a 20cm non-stick frying pan over a medium heat and spray with oil. Add a small ladleful (about 4–5tbsp) of the batter to the hot pan and swirl around to coat. Cook for 1–2 min until golden, then toss or turn the pancake over with a spatula and cook for 1 min more or until golden. Transfer to a plate and cover with a clean thick tea towel to keep warm. Repeat with the remaining batter to make 7 more pancakes. Top each pancake with an eighth of the apple and blackberry mixture, then fold over. Serve 2 pancakes per person, with any leftover fruit mixture on the side.
Chicken and Vegetable Stew
Chicken Pasta Recipes
mushroom stir fry recipe, indian style mushroom stir fry recipe
chawli bhaji recipe, long beans sabzi or phali ki sabzi recipe
A hearty vegetable soup is so tempting in winter. A cup of soup is a great meal starter or a tasty, nutritious and satisfying lunch. Vegetable soup is very comforting.
Indian chickpea & vegetable soup