Autumn in a pancake. Sweet, spiced, puffy. Baked rather than fried, so I guess it’s really a kind of sweet yorkshire pudding aka Dutch baby. No babies were harmed in the making of this pancake. But they will definitely want to put it in their mouth.
- 3 tart eating apples
- 4 tbsp brown sugar
- 1 tsp ground cinnamon
- 3 eggs
- 225ml milk
- 2 tbsp maple syrup
- 150g plain flour
- ½ tsp baking powder
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- Pinch of salt
- Pre-heat oven to 180C fan (200C). Lightly oil a non-stick ovenproof frying pan and place in oven to heat for 10 mins
- Peel the apples and cut into little chunks
- In a bowl, mix with 2 tbsp brown sugar and the cinnamon
- Make the batter before you cook the apple. Whisk together the remaining sugar, the eggs, milk, maple syrup, flour, salt, nutmeg and ginger
- Pull the hot pan out of the oven, tip in the sugary apples and shake to spread into single layer
- Cook over a low-medium heat for 5 mins
- Pour the batter into the hot pan and then get it into the oven immediately
- Bake for about 20 mins until puffed and golden
- Serve straight away. It wouldn’t be terrible if you popped some vanilla icecream on top
Sophie cooks 