Jersey Clotted Cream & Apple Crumble Pancakes

**Apple Crumble:** Preheat oven to 180°C (160°C fan/Gas Mark 4). In a bowl, mix diced apples with cinnamon. Spread in a baking dish. In a separate bowl, rub together plain flour, brown sugar, cold Jersey butter (diced), and rolled oats until the mixture resembles breadcrumbs. Stir in chopped nuts (if using). Sprinkle crumble mixture evenly over the apples. Bake for 20-25 minutes, or until golden brown and the apples are tender. Remove from oven and let cool slightly.

**Pancake Batter:** In a large bowl, whisk together flour, baking powder, sugar, and salt. In a separate bowl, whisk together Jersey milk, egg, and melted Jersey butter. Gradually add the wet ingredients to the dry ingredients, whisking until just combined. Be careful not to overmix; a few lumps are fine.

**Cook the Potatoes:** Cook Jersey Royal Potatoes until tender, about 15-20 minutes. Let them cool and finely grate them.

**Fold the clotted cream & potatoes:** Gently fold the Jersey Clotted Cream & the grated potatoes into the pancake batter until just combined. Do not overmix!

**Cook the Pancakes:** Heat a lightly oiled griddle or frying pan over medium heat. Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through.

**Serve:** Serve the pancakes immediately with the warm apple crumble. Optionally drizzle with maple syrup or a dollop of extra Jersey clotted cream.