Spiced Ale Pancakes with Applemuse & Sherry Sauce

This recipe is adapted from the early 17th century recipe notebook kept by Elinor Fettiplace.

110g plain flour

½ tsp mixed spice

1 large egg

250ml light ale

2 tbsp sweet sherry e.g Pedro Jimenez

75g unsalted butter, melted

50g golden caster sugar mixed with 1 tsp ground cinnamon.

Sieve the flour and spice into a large bowl. Make a well in the centre and break in the egg. Using and electric whisk beat the egg into the flour adding the ale a little at a time until you have a thin batter. Stir in the sherry and 3 tbsp of the melted butter.
Heat an 18cm frying pan over a moderate flame. Dip some folded kitchen towel into the melted butter and wipe over the frying pan. Using a ladle pour a little batter into the pan (just enough to coat the bottom) then cook until the top looks done. Use a thin fish slice or palette knife to flip the pancake to cook the other side.
Spread 1 tbsp of the Applemuse (see below) over the pancake then sprinkle with 1 tsp of the cinnamon sugar. Keep warm in a low oven whilst you cook the rest of the pancakes repeating this process as you go. Serve the ‘cake’ cut into wedges with sherry sauce.

4 eating apples (c.350g), peeled and cored

4 tbsp cold water

½ tsp each ground cinnamon and ground ginger

1 egg yolk

25g softened unsalted butter

Slice the apple segments then place them in a saucepan with the water and spices. Bring to the boil then simmer until soft (about 15 minutes). They won’t break down completely.
Place in a food processor then process until smooth. Add the egg yolk and butter then process again to combine.

75g unsalted butter

75ml sweet sherry e.g Pedro Jimenez

75g soft dark brown sugar

Place all the ingredients for the saucepan then cook over a gentle heat to combine.

Sam Bilton