This gorgeous warm apple pancake is one of my quick healthy recipes that has everyone clamoring for more.
2oz (60g) plain white flour
1 oz (30g) unsalted butter melted
1/2oz (10g) sugar
Pinch of salt
8 fl oz (235 ml) milk
Seeds from ½ vanilla pod or teaspoon of vanilla essence
Pinch of grated nutmeg
Teaspoon of baking powder
Method: Place the flour, sugar, salt and baking powder in a mixing bowl. Beat in 1 of the eggs and then gradually work in the milk to obtain a smooth batter. Now break in the rest of the eggs and whisk until smooth.
NB it is much easier to obtain a smooth lump free batter using one egg and then whisking in the rest at the end.
Stir in the vanilla seeds scraped from half a vanilla pod or the vanilla essence, the grated nutmeg and melted butter. Leave to prove for at least 30 minutes.
Apple (good cooking apple such as Bramley)
2 apples peeled and cored and roughly chopped
2 tablespoons water
1 tablespoon sugar
Large pinch of ground cinnamon
Method: put the water and sugar in a medium size pan and heat until sugar dissolved. Add the apple and cook gently until fruit is soft. Stir in the cinnamon. You should have a smooth puree which should just shake from the pan.
Heat the oven to 180C
Grease a large shallow baking tray and pour in the batter which should half fill it.
Bake in the oven for 15- 20 minutes – it should rise into ridges and turn to golden brown on top.
Remove from the oven and spread the apple over half the pancake along its length. Fold over the other half, taking care not to break the pancake, and return to the oven for a further 5 minutes until the top is golden brown.
Tip: warm the apple if it has been allowed to cool
Remove from the oven and dredge with sifted icing sugar. Transfer to a warm serving dish or serve straight from the pan. Low fat Greek yoghurt, ice cream or for pure indulgence pouring cream are all good with this.
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