Where the Pancakes Are's apple and almond Dutch baby
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 - 6
Ingredients
- 1 Bramley apple cored, peeled and cut into 2cm chunks
- 1 Cox apple cored, peeled and cut into 2cm chunks
- 1 ½ tsp demerara sugar
- ½ tsp ground cinnamon
- 60g unsalted butter plus 1 tsp
- 120g plain flour
- 3 eggs
- 240ml whole milk
- grated nutmeg, plus extra to garnish
- 150ml double cream
- 1tsp icing sugar plus extra for dusting
- 100g blueberries
- 2 tbsp toasted almond flakes
Method
- STEP 1
Put the apples in a large bowl and toss with the demerara sugar and cinnamon. Melt 1 tsp of butter in a large frying pan over a medium heat. Once melted, gently fry the apples for 12-14 mins, adding a splash of water halfway through, until translucent and glazed but still retaining some bite.
- STEP 2
While the apples cook, heat the oven to 220C/200C fan/gas 7. Put a 12-inch shallow casserole into the oven and, after a few minutes, add the remaining butter. Wait 4-5 mins or until it’s very hot, making sure the butter doesn’t burn.
- STEP 3
Whisk together the flour, eggs and milk with a grating of nutmeg and a pinch of salt until smooth. Quickly take the dish from the oven, pour in the batter (it should sizzle slightly), scatter over half the apple mixture and return to the oven. Don’t open the oven until 25-30 mins, when it should be very puffed up and golden brown on top.
- STEP 4
Meanwhile, add a splash more water to the remaining apples in the pan and cook for 10 mins until a little more broken down. Whisk together the cream with 1 tsp of icing sugar until just stiff.
- STEP 5
Take the dish out of the oven and top with the remaining apples, almond flakes and blueberries. Dollop on the cream and dust with the icing sugar to serve.
