What do you have for afternoon tea when it is grey and misty and wet? And goodness, it feels like autumn may be just around the corner – well, as much as it ever does in sub-tropical Brisbane :-)
Pancakes or pikelets are a favourite – and lately I’ve been adding all kinds of fruits and spices – but whilst I was mixing the pancakes this afternoon, I tried something a bit different – the apple and sultana fritter.
2 cups of self raising flour
2 teaspoons baking powder
2 teaspoons organic vanilla sugar
2 small apples, grated, with skins on (wash carefully first and then cut into wedges, removing the core and seeds)
a generous sprinkling of sultanas (sorry, didn’t measure it – just until the mixture looked nicely dotty)
1 large beaten egg
milk – enough to make a stiff batter
butter to grease the pan
Heat a cast iron fritter on a low to medium heat.
In a medium bowl, add flour, baking powder, sugar, grated apple and sultanas. Mix well – particularly the baking powder – the fruit tingle sensation whilst eating cakes and pancakes is not one I enjoy :-).
Add beaten egg – this makes the batter dreadfully stodgy but do not fear, just start slowly adding the milk and keep mixing until the batter is thick and stiff.
Wipe the heated cast iron skillet with a smear of butter and add dollops of batter of a pleasing size. Cook slowly until golden and firm on bottom. Flip and cook slowly on the other side. I must emphasise the cook slowly bit – if you cook them quickly, the middle will remain gluggy and remember – they are fritters so you want them thick but not stodgy.
Eat straight from the pan, hot and buttered with a glass of lovely, organic milk – and they are beautiful with maple syrup as well – but we’ve run out :-(