Apple Pancakes

Serves 4

Blend together 100g (1 cup) plain flour, 3 eggs, 225ml (1 cup) skimmed or semi-skimmed milk and a pinch of salt until you have a creamy batter. Leave to stand for a few minutes.
Remove the cores from 2 medium sized, sweet eating apples. You can do this with a corer, or gouge them out with a small knife. They don't have to look beautiful. Slice the apples into very thin rings.
Wipe a little oil around a non-stick frying pan and heat until a tiny drop of batter sets immediately. Pour in a thin layer of batter, swirling it around.
As it starts to set, drop on a few apple slices, then pour over more batter to cover.
Flip the pancake over using a fish slice, and cook until the other side is set. Serve immediately.
If you're careful, you can squeeze 8 pancakes out of this quantity, although inevitably the last ones will be smaller than the first.