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Prep: 15 minutes plus chilling
Cook: 15 minutes
Serves: 4


4 medium eggs

200ml milk

25g caster sugar

2 tsp vanilla extract

125g plain flour

1 tsp baking powder

50g California Raisins

25g butter, melted

For the apples & Raisins:

25g butter

1 red eating apple, cored and sliced

75g California Raisins

Maple syrup, icing sugar and vanilla ice cream to serve


Preheat the oven to 220oC, gas mark 7.

Whisk together the eggs, milk, sugar and vanilla. Whisk in the flour and baking powder then stir in the raisins. Chill for 30 minutes.

Brush a 21cm non-stick ovenproof frying pan with the butter and stir the remaining butter into the pancake mixture. Pour the batter into the prepared frying pan and bake for 15 minutes until risen and golden.

Meanwhile, melt the butter for the apples in a frying pan and add the apples and raisins, fry for 3-4 minutes until golden and caramelized.

Top the pancake with the apple and raisin mixture, drizzle with maple syrup and a sprinkling of icing sugar. Serve with a scoop of ice cream.