This baked apple pancake is actually a variation of another recipe of mine: dutch baby pancake, call it apple Dutch baby if you wish. I really love the texture of Dutch baby pancakes: fluffy and airy on the edges, while the custard-like centre remains dense and eggy. The magic happens in the oven. Adding sliced apple to the dish makes it even more tempting. It’s a perfect brunch / breakfast option if you’re looking for something easy and healthy to satisfy your sweet tooth.Ingredients (serves 1):
- 5g butter
- 1 large egg
- 60-65 ml milk
- 7-12g sugar
- 35g all purpose flour
- 1/4 medium apple
- ground cinnamon optional
* Adding 7g sugar will result in very subtle sweetness. You may adjust amount of sugar to personal preference.
- Place a 4-inch baking dish in the oven, preheat at 425℉
- Combine milk, sugar and egg in a bowl.
- Whisk until well combined.
- Add ground cinnamon and sifted flour, whisk until batter is smooth.
- Slice 1/4 a medium apple (approx. 0.5 cm).
- Remove baking dish from oven when preheating is complete. Melt the butter and place apple slices in the baking dish.
- Pour in batter, bake for 20-23 min.
- The pancake should be golden and the edges will be puffed when cooked. Sprinkle with more sugar if desire.
The center tastes pretty much like custard, while the edges of the pancake are crispy. It’s simply delicious and satisfying with apple slices in it.