Puffed apple pancake
Serve for a sweet breakfast or as an interesting dessert.
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- 50g butter
- 4 tart green apples, such as granny smiths, peeled, cored and cut into eighths
- 3 tbsp brown sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 3/4 cup (90 g) plain flour
- a pinch of salt
- 1 tsp finely grated lemon zest
- 1 tbsp sugar
- 4 eggs
- 3/4 cup (185 ml) milk
- thick plain yoghurt with a swirl of honey or maple syrup to serve
Preheat the oven to 220C. Melt the butter in a 25cm frying pan with an ovenproof handle. Add the apples and cook for 5 minutes over medium heat. Add the brown sugar, vanilla and lemon juice and cook, shaking the pan occasionally, until the sugar has dissolved.
Mix the flour, salt, lemon zest and sugar in a large bowl, make a well in the centre and slowly add the eggs and milk, whisking lightly to combine (don't worry too much about lumps). Pour the batter evenly over the apples (it's fine if the apples show through). Put the pan in the oven and cook for 15 minutes until puffed and golden. If your pan is shallow, place a baking tray underneath to catch any drips. Serve immediately with yoghurt.