Gordon Ramsay’s Calvados toffee apple pancakes

Instructions

Preheat the oven to 200°C.

Put the pecans in a baking tray and place in the oven for 5 minutes, or until well toasted. Allow to cool a little, then roughly chop and set aside.

To make the pancake batter, put the flour, baking powder and caster sugar into a bowl. Make a well in the centre, then add the egg, milk, melted butter and salt and whisk together until smooth. Set aside until needed.

Peel and core the apples, then cut them into thick slices.

Place a non-stick frying pan over a high heat and add 50g of the butter. When melted, add the apples and cook until they begin to brown. Pour in the Calvados and carefully flambé it in the pan. When the flames die down, add the vanilla paste and muscovado sugar and mix well. Pour in the cream, stir well, then remove from the heat.

Place two non-stick frying pans over a medium–high heat and rub with a little of the remaining butter.

Add 2 or 3 large spoonfuls of the batter to the pans, depending on size, and cook for a minute or so on each side, until lightly browned. Transfer to a baking tray and keep warm while you make the rest of the pancakes (there should be 12–16 in total).

Put the apples back over a high heat and cook until the caramel sauce thickens.

Serve the pancakes in stacks of 3 or 4 on each plate. Top with apples and smother in caramel sauce. Sprinkle with the toasted pecans and serve with a big scoop of vanilla ice cream on the side.