The Perfect Pancake to Serve this Pancake Day…
This pancake day, why not try something completely different and give this apple cinnamon puffed pancake a go. Very different from the usual pancake recipes you’ll see, but just as delicious, if not more.
This apple cinnamon puffed pancake is based off a dish I saw on holiday as a child and I’ve always wanted to give it a go. Known also as a dutch baby, this puffed pancake is essentially one large pancake with toppings in the middle. Think a deep-dish pizza, but better. As you would have seen on my latest YouTube webisode, I had a bit too much fun making it.
Apple Cinnamon Puffed Pancake.
Why would I recommend giving this pancake recipe a go? Quite simply, it’s too easy not to try it. Everything goes into one pan. There’s no faff, no flipping. Just pop it straight into the oven and let it do its thing. Even better, this puffed pancake is totally customisable. Try it with other seasonal fruits, or just go all out by melting some chocolate chips into the mixture.
This pancake recipe is ideal for busy parents wanting to treat their children on pancake day or even as a super quick fancy breakfast in the morning. It is also great for those who work busy 9-5 jobs and just want a sweet treat at the end of the day.
I’m also thinking about how this recipe might work with more savoury ingredients, so watch out for some more variations coming to the blog very soon…
Apple Cinnamon Puffed Pancake
- 1 granny smith apple, thinly sliced
- 1 tbsp brown sugar
- 6 tbsp unsalted butter, melted
- 4 eggs
- ⅔ cups whole milk
- ⅔ cups plain flour
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- pinch of salt
- double cream, for serving
- Preheat the oven to 220 degrees. Arrange 3/4 of the apple slices in a cast iron skillet in the bottom and drizzle 4 tablespoons of butter over the apples. Sprinkle the brown sugar over the top of everything. Place the skillet in the centre of the oven for 10 minutes.
- In a separate bowl, combine the eggs, milk, flour, vanilla, cinnamon, salt and the remaining butter. whisk until the batter is smoothed.
- Remove the hot skillet from the oven and pour the batter into the skillet. Place the skillet in the centre of the oven and bake for 18-20 minutes or until the pancake is fully puffed and browned on top. Do not open the oven during the first 15 minutes of cooking or you might deflate your pancake.
- Remove the pancake from the oven and serve topped with the remaining apple slices and cream. Enjoy!