Baked Apple Pancake Recipe
65g butter
3tbs amber sugar
Juice of 1 lemon
4 apples, cored, peeled and cut into eighths
1tsp vanilla paste
5 eggs
200ml milk
100g plain flour
2tbs caster sugar
A pinch of salt
1. Preheat the oven to 220˚C. Mix the apple pieces with the lemon
juice, vanilla paste and amber sugar.
2. Melt the butter in a large pan and add the apple mixture. Allow
to stew for 5 minutes, stirring constantly - the smells emanating from
the pan at this point is amazing. Place an equal amount of apples in 4
bowls, holding back the buttery liquid in the pan.
3. Mix the flour, caster sugar, salt, eggs and milk to form the
pancake batter. Fold under any buttery mixture remaining in the pan.
4. Pour the batter over the apples in the bowls. Bake for 20 to 30
minutes, or until golden brown.
5. Serve immediately, topped with vanilla yogurt and/or rhubarb & ginger conserve.
