1. Quarter and core the apples, then slice. Add to a large nonstick frying pan with the butter, vanilla and ½ tbsp of sugar or honey, if you like, and cook over a medium heat for 8 mins, or until softened and starting to caramelise.
2. To make the batter, crack the egg into a large mixing bowl. Add a heaped mug of flour, 1 mug of milk and a tiny pinch of sea salt. Whisk everything together until you have a lovely, smooth batter.
3. Scoop the cooked apples onto your chopping board, set aside half to serve. Roughly wipe the pan clean with kitchen paper, then pop back over the heat.
4. When hot, use a ladle to spoon the batter into the pan – you can cook about 4 at a time. Top each pancake with a small spoonful of apple. Cook the pancakes for 1 to 2 mins, or until little bubbles appear on the surface and the bases are golden, then flip them over and cook briefly to finish.
5. When the pancakes are golden on both sides, transfer them to a plate. Serve, topped with the remaining buttery apples and a drizzle of custard.
Tip: Mix it up and use whatever fruit you’ve got – try plums or pears – and serve with yogurt if you don’t have any custard handy.
Tip: Don’t be afraid to experiment – try a pinch of ground cinnamon cooked with your apples.
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