125 g self-raising flour

1 tsp baking powder

1 medium egg

125 ml semi skimmed milk

2 Apples, peeled, cored and cubed

1 tbsp caster sugar

½ tsp ground cinnamon

15 g butter

4 tbsp Bonne Maman Confiture de Caramel

Sift the flour and baking powder into a bowl. Make a well in the centre, then add the egg. Gradually beat in the milk, bringing in the flour from the edges to make a thick smooth batter. Set aside.

Toss the apple cubes in the sugar and cinnamon. Melt half the butter in a small non-stick pan. Add the apple and cook for 1–2 minutes until golden.

Brush a non-stick frying pan or griddle with the remaining butter, heat over a medium flame, then place a few of the apple cubes on the pan. Drop 1 tbsp of the batter on top. Cook for 2–3 minutes until bubbles burst and the underside is golden. Turn the pancake and cook for 1 minute. Repeat with the remaining mixture while keeping the pancakes warm in a low oven. Serve with the caramel sauce and scoops of vanilla ice cream.