Apple Dutch Baby Pancake

, from Issue #44, page 91. August, 2015
Photography Manja Wachsmuth.
    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

    INGREDIENTS

    ½ cup plain flour
    ½ teaspoon ground ginger
    ¼ teaspoon ground cinnamon
    ¼ teaspoon salt
    3 tablespoons caster sugar
    3 eggs
    ½ cup milk
    1 teaspoon vanilla extract
    finely grated zest 1 lemon
    2 apples, halved, cored and sliced 1 cm thick (I used Braeburn)
    2 tablespoons butter

    To serve
    icing sugar
    maple syrup
    yogurt or crème fraîche

    METHOD

    Preheat the oven to 200˚C.

    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 fraîche. 

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