Apple Fraize

11:30 am on 28 May 2012


The original of this recipe is from Florence White.

[White, Florence (1932) Good Things In England A Practical Cookery Cook for Everyday Use Containing Traditional and Regional Recipes suited to Modern Tastes contributed by English Men and Women between 1399 and 1932, London: Jonathan Cape]

More from-the-garden recipes (and organic gardening advice) on Christine's blog, The Eco Gardener.


  • ¾ C flour
  • 2 tsp sugar
  • pinch of salt
  • 1 egg
  • ¾ C milk
  • 2-3 apples (Granny Smith or similar) peeled, cored and finely sliced.


Mix the dry ingredients together in a bowl.

Make a well in the centre of the flour, beat in the egg and then the milk to make a smooth batter. Leave to stand.

Melt a little butter in a fry pan and fry the apple slices until just going soft.

Take out and set aside.

Clean the fry pan, melt more butter and get the pan hot.

Pour half the batter into the pan and spread it around with a spatula so that it covers the base of the pan.

When the bottom of the pancake has set, cover the top with the apple slices and spread them around evenly.

(Some brown sugar can be added at this point if the apples are tart; also currants and/or a sprinkling of ground cinnamon or cloves).

Pour the rest of the batter on top, and spread it so that it covers the apples completely and goes to the edge of the pan.

Let it cook a little, then carefully turn the pancake over and brown it on the other side.

Serve it in the pan, dusted with sieved icing sugar.

Serve lemon wedges to squeeze over it in a separate dish.

Keith Stewart’s wine recommendation

No1 Family Estate Tradional Sparkling No. 1 Cuvée

Brown Brothers Moscato

From Nine To Noon

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