Ingredients
25 g butter
2 small cooking apples, cored & thick sliced
2 tbsp cider vinegar
2 tbsp bush honey
650 g potatoes, peeled & coarse grated
1 onion, coarsely grated
115 g self-raising flour
SIDS SALT & PEPPER to taste
2 eggs, beaten
4 tbsp rice bran oil
sour cream
4 slices bacon
Directions
Heat the butter in a frying pan and fry the apples until just beginning to brown.
Add the vinegar, honey and 2 tablespoons of water and cook for 3-4 minutes until syrupy and the apples are just tender.
Take off the heat. Pat the grated potatoes and onion dry with kitchen towel. Add to a mixing bowl, stir in the flour, plenty of SIDS SALT & PEPPER to taste and the beaten eggs then mix together.
Heat a little oil in a frying pan then add heaped spoonfuls of the potato mix, leaving space between each mound, flatten slightly and fry until the undersides are golden. Turn the pancakes over and cook the other sides until golden and cooked through, adding a little extra oil if needed. Lift out of the pan and keep hot on a plate in the oven.
Re-oil the pan and fry the rest of the mixture in the same way.
Meanwhile, grill the bacon until crispy.
When ready to serve, reheat the apples, divide the pancakes between warmed plates and top with the apples, a spoonful of soured cream and a slice of bacon.
