Autumn Apple Pancake

I have always found the chemistry of cooking fascinating. It is amazing to me that by combining simple ingredients you can come up with multiples of deliciously tasty things to eat!



Sometimes I wonder about things too . . . like . . . who was it that discovered that by mixing flour, eggs, butter, leavening and sugar . . . you end up with a delicious cake? Or that simply by changing the leavening from baking powder to yeast, you end up with a brioche? Sometimes I wonder who it was that decided eggs were edible??? The mind boggles!



We all love yorkshire puddings! A roast dinner just wouldn't be the same with at least one of these on your plate . . . the outsides all crispy brown, and cradling some lovely gravy in the bowl of the pud. Mmm . . . Mmm . . . good!!



This breakfast pancake is quite similar to a yorkshire pudding actually, except it is sweet instead of savoury and comes chock full of autumn apples, toasted nuts and dried cranberries. You would use pears as well. Equally as delicious.



This is guaranteed to make the family happy!



*Autumn Apple Pancake*
Serves 4
Printable Recipe

The perfect weekend breakfast in the autumn. A lovely fruity pancake that puffs up high in the oven and then settles into a deliciously scrummy breakfast. Serve with Maple Syrup or Golden syrup for a real treat!

2 ounces butter, melted (1/4 cup)
1 large granny smith apple, peeled, cored and thinly sliced
60g chopped toasted walnuts or pecans (1/2 cup)
4 large free range eggs
250ml of milk (1 cup)
95g of plain flour (2/3 cup)
2 TBS caster sugar
1 tsp vanilla extract
1/4 tsp ground cinnamon
pinch salt
a handfull of dried cranberries
3 TBS soft light brown sugar, packed

To serve:
Maple or Golden Syrup

Preheat the oven to 220*C/425*F/gas mark 7.

Pour the melted butter into a 9 inch nonstick deep and round pie plate. Arrange the apple slices over top and scatter on the nuts. Bake in the heated oven for 5 to 10 minutes until the apples begin to soften.

In the meantime whisk together the flour, caster sugar, cinnamon and salt in a large bowl. Whisk together the eggs, milk and vanilla in another bowl. Add the wet ingredients to the dry ingredients and whisk together well, until smooth.

Remove the apples from the oven. Make sure the rim of the pie plate is buttered well. Pour the batter over top of the apples and walnuts. Sprinkle the brown sugar over all. Bake for 20 to 25 more minutes, until the centre of the pancake is set and the edges are puffy and golden brown. Remove from the oven. Cut into wedges to serve and pass the syrup!