Shake things up on Shrove Tuesday with this stunning hybrid dessert. Cut into wedges and serve with a spoonful of whipped cream and a sprinkling of cinnamon
Prep:10 mins
Serves 8
4 dessert apples (about 475g), peeled and cored120g golden caster sugar75g butter, melted250g self-raising flour1½ tsp baking powder1 tsp bicarbonate of soda1½ tsp vanilla extract225ml buttermilk2 eggs, beaten
STEP 1Heat the oven to 200C/180C fan/gas 6. Cut the apples into eighths. Sprinkle 100g of the sugar into an ovenproof, non-stick frying pan set over a medium heat. Cook, swirling the pan to evenly melt the sugar, for 5-6 mins until dark and dissolved. Carefully whisk in 50g of the butter and remove from the heat. Arrange the apple pieces over the butter, peeled-side down, and return to a low-medium heat. Cook for 3-4 mins until gently bubbling.STEP 2Tip the remaining sugar into a bowl and mix with the flour, baking powder and bicarb. Melt the remaining 25g butter and tip into a jug, then mix in the vanilla extract, buttermilk and beaten eggs. Make a well in the middle of the dry ingredients and slowly pour in the wet mixture, whisking until fully combined. Be careful not to over-whisk – it’s fine if there are lumps. Pour the batter over the apples, using a spatula to level the top, and transfer to the oven. Bake for 20-25 mins until cooked.STEP 3Remove from the oven, invert the pancake onto a plate and serve in wedges topped with the whipped cream and the cinnamon sprinkled over.
