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| Apple Dutch Baby Pancake |
Looking a bit like a sweet Yorkshire pudding, this puffy, golden pancake rises high above the edges of the pan, creating a light crust with a tender baked apple centre Once removed from the oven the pancake collapses rapidly, so have everyone at the table ready to eat
serves 4
Apple Dutch Baby Pancake ingredients: 1/2 cup plain flour. finely grated zest 1 lemon. 1/2 teaspoon ground ginger. 1/4 teaspoon ground cinnamon. 1/4 teaspoon salt. 3 tablespoons caster sugar. 3 eggs. 1/2 cup milk. 1 teaspoon vanilla extract. 2 apples, halved, cored and sliced 1 cm thick (I used Braeburn). 2 tablespoons butter. icing sugar. maple syrup yogurt or creme fraiche
Apple Dutch Baby Pancake recipe: Preheat the oven to 205t. Combine the flour, spices, salt and sugar in a large bowl. Whisk the eggs, milk, vanilla and lemon zest together and gradually whisk into the flour until combined. Set aside while you cook the apples. Heat a 24 cm ovenproof non-stick sauté pan and add the butter and apples. Cook over a medium-high heat for 5 Minutes until the apples are tender and golden, turning frequently. Remove from the heat and pour the batter over the apples. Bake in the oven for 20 minutes until the edges are well puffed and golden brown. Dust with icing sugar, drizzle with maple syrup and serve immediately with yoghurt or crème fraiche. By then, the apple Dutch baby pancake is ready
