Oh really…more oven baked pancakes?
I know, I know, but this one is another winner. I promise.
If you do you research (I did) this should be called a Dutch Baby, or Apfelpfannkuchen, or even a Bismarck, but I don’t like those names and the ‘Honey Cloud Pancakes’ went down so well that these will be my ‘Caramel Apple Cloud Pancakes’.
It was *this close* to being called Granny-Smith-in-the-hole due to its similarity to a sweet Toad-in-the-hole, but that sounded a bit wrong.
It’s one way to turn half a crisp green apple and some store cupboard ingredients into a decadent dessert for two or a greedy breakfast for one in the space of 15 minutes.
What’s not to like?
Give it a try and feel free to convince yourself that it’s a healthy fruit based option.
That’s what I did, every time I made this in the interests of ‘recipe testing’.
You can make this Gluten Free by swapping the Plain flour to GF.
For the Pancake Batter:
- 1 heaped tablespoon/35g of plain (AP) flour
- 1 pinch of salt
- 1 teaspoon of sugar
- 1 large egg
- 1/2 teaspoon of vanilla extract
- 100 ml milk
For the Caramel Apples:
- 1/2 a sliced Granny Smith apple
- 1 tablespoon/30g butter
- 1 heaped tablespoon/30g brown or muscovado sugar
- 1/2 teaspoon of cinnamon
Preheat the oven to 200 degrees C…full power.
Mix the batter in a bowl, but not too well, a few lumps are good.
Melt the butter and sugar in a small non stick oven proof (20cm) frying pan – this is my ‘frying pan for one’ that I use to make myself a fried egg or a mini omelette. Peel and slice half of an apple and add it to the sugar and butter, sprinkle in some cinnamon. Cook until bubbling and the apple has softened…but not for too long or the caramel turns to toffee.
Pour the batter into the middle of the caramel apples and stir, just a little. Cook on the stove top until the batter starts to set around the very edge.
Put the pan into the very hot oven for 10-12 minutes.
Watch it puff up into a glorious Yorkshire Pudding type thing, but be careful not to burn your hand on the handle of the hot frying pan when you take it out.
Flip out on to a plate, dust with icing sugar and serve with cream. Eat it hot.