Step 1

Whisk the eggs in a large mixing bowl, then add the flour, sugar and milk and beat until smooth. The batter should be thick enough to slowly drop off the spoon.

Step 2

Heat a little sunflower oil in a griddle or heavy bottomed large frying pan over a medium heat. Pour the batter in large spoonfuls to make each pancake leaving plenty of room for them to expand.

Step 3

The pancakes are ready to turn when bubbles rise to the surface and break, like the holes in a crumpet. Adjust the heat to keep them from browning too much. Flip the pancakes over and cook for about two minutes. If you're making a large batch, they keep warm only for about 15 minutes.

Step 4

For the Dutch fried apples, heat butter in a small saucepan over a medium heat. If your apples are very tart add a little icing sugar to the butter and cook until the sugar is melted.

Step 5

Add the chopped apple and cook, stirring occasionally, until tender and golden brown. Pour in half the advocaat (if using) and let it bubble down and reduce to a scant coating.

Step 6

Serve the pancakes topped with the apples, icing sugar, remaining advocaat (if using) and a dollop of whipped cream.