This autumnal version of a dutch baby pancake with caramalised apples with cinnamon is great for breakfast, brunch or dessert.
- 1 Large Egg
- 1 1/2 tbsp Soft Light Brown Sugar
- 1/4 tsp Ground Cinnamon
- 1 1/2 tbsp Plain Flour
- Fine Sea Salt
- 1/2 tsp Vanilla Extract
- 40ml Whole Milk
- 1 Small British Dessert Apple, peeled, cored and sliced
- Large Knob Butter
- Pre-heat the oven to 200 degrees (390 Fahrenheit), with an oven-proof metal baking dish in the oven (alternatively, you can use the frying pan baking method for a dutch baby which you can find here).
- Whisk together the egg and 1/2 tsp Soft Light Brown Sugar until all of the sugar has dissolved into the egg.
- Whisk in the cinnamon, flour and a pinch of salt until the batter is smooth, then whisk in the vanilla and the milk.
- Leave the batter to stand while you heat half of the butter in a small frying pan until frothy.
- Add the apple slices and the rest of the sugar, and cook stirring occasionally until the apples are soft and golden.
- Remove the baking dish from the oven, and add the rest of the butter, swishing it around the dish until the butter is melted and it coats the sides.
- Pour in the batter, and spoon over the apples leaving any excess butter in the pan.
- Bake the pancake for 10 minutes, and serve immediately with crème fraîche and vanilla ice cream.