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 Small, round pancakes made with the addition of finely chopped apple. Served as a stack, then cut into slices like a cake. "What to do with a spare Bramley? Kentish Pan Cakes! I must admit a little fig jam added after the photo added a little much-needed sweetness." Image: Alex Bray  Original Receipt from J.SalmonKentish Pan Cake Apple pancakes fried and stacked as a cake and served cut into wedges. 3 large eggs 2 egg whites 1/4 pint milk 1/4 pint of double cream 2 tablespoons sherry 3 dessertspoons brandy 4 oz plain flour A pinch of powdered ginger A pinch of salt Grated nutmeg to taste 1 tablespoon caster sugar 1/2 medium sized cooking apple lard for frying Whisk the eggs, egg whites, milk, cream, sherry, brandy, flour, salt and the spices together in a mixing bowl. Beat well until smooth. Peel and core the apple and chop it finely. Add the sugar and the apple to the batter and then set it aside in a cool place to rest for 30 minutes. Lightly grease the frying pan with lard. Fry the pancakes and stack them on a large piece of greaseproof paper. When completed wrap them in the paper and keep warm until needed. Then turn the 'stack' onto a warm plate and dredge with icing sugar. Cut into wedges and serve warm with whipped cream and pureed apple. Serves 6  |
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