Local Life - Wigan - August 2018

57
Kids
Apple Pancakes
Ingredients
• 1 beaten egg
• 2tsp baking powder
• 100g plain flower
• 3tbsp caster sugar
• 25g butter
• 150ml milk
• 2 thinly sliced apples
Method
Pop the flour and baking powder into a mixing
bowl. Make a dip in the middle with a spoon and
pour in a bit of the milk and all of the egg. Mix it up
to make a smooth paste.
Slowly add the rest of the milk and beat the mixture
so that it makes a soft liquid (this is the batter).
Stir in 1 tablespoon of the caster sugar.
Heat a little bit of oil in a frying pan and put a
large tablespoon of the batter into the hot pan.
Let it cook for 2-3 minutes until it’s golden brown
underneath and almost set on top. Then flip it over
until the other side is cooked.
Keep the pancakes warm in some kitchen roll while
you’re cooking the others.
Then melt the butter into the pan and fry the
apple slices until they’re nice and golden. Add the
remaining sugar and stir until dissolved.
Put some of the apple slices inside two of the
pancakes for a super sweet treat!
Choccy Coconut Ball
Ingredients for 5 servings
• 250g digestive biscuits
• 45g desiccated (dried) coconut, plus a bit extra
for rolling the balls in
• 5 tablespoons cocoa powder
• 1 tin condensed milk (397g)
Method
Crush up the biscuits in a food bag (you can bash
them with a rolling pin) and pop into a mixing bowl.
Add the cocoa and coconut and stir together.
Pour in the condensed milk.
Scoop out a small handful of the mixture and roll
into a ball then roll in the extra coconut.
Keep making balls until all the mixture is gone then
pop into the fridge for 30 minutes to set.