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This quick pancake recipe is great for breakfast, or as a pudding served with maple syrup and vanilla ice cream.
Per serving (based on 4): 682kcals, 32.1g fat (19g saturated), 13.3g protein, 91.4g carbs, 48.6g sugar, 1.8g salt
Apples discolour quickly when peeled, so drop the pieces into lightly acidulated water (water and lemon juice) as you go.
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Great recipe, made a brilliant breakfast!
I kept the batter in the fridge for 2 days and used as required, while the apple grating did discolour it didn't effect the taste at all. Tasted just as good with a drizzle of golden syrup over the yogurt as with they did with toffee sauce.
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