Trawlers Recipe for Cornish Apple and Black/blueberry Pancakes

Baked Cornish apple and black/blueberry pancakes with Rodda’s clotted cream and for that extra indulgence a scoop of Trealevens of Looe Luxury vanilla bean Ice Cream

by Mark Napper, Executive Chef Proprietor at Trawlers

Pancakes are really simple to make and are so versatile, savoury with melted Cornish Blue or Yarg, sweet drizzled with Cornish honey or wrapped with a range of delicious fillings. They can be cooked beforehand and kept in the fridge, so are an ideal dinner party dessert as they can be quickly warmed and assembled. You can also use either black or blueberries because of the lovely colour contrast, but fresh Cornish blackberries are delicious although Blueberries are now being grown in the County, particularly if you ‘harvest’ them and the apples yourselves…..

Vanilla baked pancakes

Two fresh locally laid eggs
140 gm of plain flour
A pinch of salt
Half a vanilla pod
10 fluid ounces of Trewithen’s milk
One tablespoon of sugar
30 grm of unsalted Rodda’s butter
Sunflower oil

Warm half the milk, the sugar and butter with half a vanilla pod cut lengthways.
Beat the flour, egg and salt in a bowl with the remaining cold milk, when smooth beat in the warm milk mixture when the butter has melted and add a tablespoon of sunflower oil. Strain and rest for an hour.
Heat a crepe pan or non-stick pan and brush with a little olive oil and pour in enough of the mixture to cover the pan. When the underside of the pancake is brown turn over and allow the other side to cook. Place pancakes on a flat warm plate and keep warm. Carry on making pancakes until the batter is used up.

Apple and Black/blueberry filling

2-3 Cornish Bramley apples
250 gms of blackberries when in season, alternatively you can use blueberries
60 gms caster sugar - sugar can be adjusted to your taste
30 gms of unsalted Rodda’s butter
60 gms of icing sugar for dusting
Rodda’s Clotted cream to serve

Peel and core cooking apples and cut into quarters. Melt butter in a saucepan and sauté the apple pieces until softened - but not too soft. Add the black/blueberries and sugar and a dash of lemon juice, which helps to keep the apples white and add a fresh flavour and take off the heat.
Take a non - stick baking tray and fill each pancake with the apple mix, roll and dust with icing sugar and place in a hot oven or under the grill just long enough to crisp the pancakes and glaze the sugar.
Place on a warm plate with a spoonful of Cornish clotted cream and a scoop of Treleavens of Looe vanilla bean ice cream.