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  • Jul 11th 2014
  • 0 comment


  • 2 medium green apples, cut in half*
  • 2 cups (250g) plain flour
  • 2 tsp baking powder
  • 2 eggs
  • ¼ cup  (60g) caster sugar
  • 250ml (1 cup) milk
  • 125ml (½ cup) water
  • 50g butter, melted
  • extra butter or oil for greasing
  • maple syrup and berries for serving if desired


  1. Fit the food processor with the medium shredding disc*. Place 2-3 apple halves into the extra wide mouth feed tube. Process pushing down with the food pusher. Repeat with the remaining apples. Remove from the apples from the bowl
  2. Fit the processor with the multipurpose blade.  Place remaining ingredients in Food Processor Bowl. Pulse until smooth. Return the apple to the mixture and pulse for a further 2-3 seconds, or until only just combined.
  3. Let the batter stand for 15 minutes if time allows.
  4. Heat a heavy based non-stick pan*, very lightly grease with the extra butter or oil. When pan is hot pour in about ⅓ cup batter. Cook pancakes over a low heat until bubbles appear on the surface and golden on the underside, flip and cook another 30 seconds. Set aside and repeat with the remaining mixture.
  5. Serve in short stacks with maple syrup and berries if desired.


  • The best pancakes are achieved if the batter stands before cooking, it allows the batter to soften and aerate.
  • Shredding discs vary model to model. If you have an ExactSlice™ model please use the reversible shredding disc, medium side up. Apples can also be grated by hand.
  • Apple Peel can be left on, and can be substituted for other fruit for your choice.
  • For quicker cooking time use two frypans at once.
  • Batter is also suitable to make pikelets.