Puffed apple pancake

Puffed Apple Pancake

Feeling like something substantial, delicious but also quick to prepare for Good Friday breakfast, I gave Bill Granger’s Puffed Apple Pancake a whirl. Later that morning we were heading off for a couple of days relaxation in Neerim (West Gippsland, Victoria) so we didn’t want to have to worry about a pile of dishes before we left. The beauty of this recipe is it only uses two dishes, a mixing bowl and an oven proof frying pan, although if your frying pan isn’t oven proof you could use a stove to oven casserole dish or just transfer the cooked apples from the frying pan to any baking tin/dish.

Ingredients (for the apple base):

1 tbsp butter/canola oil or vegan substitute
4 granny smith (or green apples) peeled, cored and cut into eighths
3 tbsp brown sugar
1/2 tsp cinnamon
1 tsp vanilla extract
1 tbsp lemon juice

Ingredients (for the batter):
3/4 cup plain flour
pinch of salt
2 tsp finely grated lemon zest
1 tbsp sugar
4 free range eggs or vegan egg replacer
3/4 cup of rice milk/soy milk

Preheat the oven to 220c. Melt the butter or oil in an oven proof frying pan or casserole dish. Add the apples, cooking for 5 minutes over medium heat. Add the brown sugar, vanilla, lemon juice and cinnamon, shaking the pan gently until the sugar has dissolved.

Mix the flour, salt, lemon zest and sugar in a large bowl, make a well in the centre and slowly add the eggs/egg replacer and milk, whisking lightly to combine – it’s Ok if there’s a few lumps in the batter. Pour the batter evenly over the apples – the apples don’t need to be fully covered.

Put the pan in the oven and cook for 15 minutes or until puffy and golden – if you are using a very shallow pan, you may want to place a tray underneath to catch any drips.

Serve immediately with organic yogurt or a splash of maple syrup. This will serve 3-4 people depending on how hungry you are 😉

Puffed Apple Pancake
This was a very satisfying start to the day and so quick and easy to make. If you wanted to pretty it up a little you could dust some icing sugar over the top. I plan to make some variations on this using bananas instead of apples and adding coconut and rum extract (yum yum), although you could always use strawberries or whatever berry is in season for an equally delicious result.


5 thoughts on “Puffed apple pancake

  1. You weren’t kidding (in your comment) about pancakes being one of your favorite breakfast dishes! I don’t think I’ve ever seen anything quite like this! I don’t think I’ll be able to try it out, though, as I’ve never used (nor have I ever seen in Switzerland) egg-replacer.

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