Dutch baby pancake- ⅔ cup (100g) plain flour
- 1 tsp salt
- ⅔ cup (160ml) milk
- 3 eggs
- 30g butter, diced
Caramelised cinnamon apple- 50g butter, diced
- ⅓ cup caster sugar
- 3 Granny Smith apples, peeled, 2 cut into thick wedges, 1 sliced thinly
- 1 cinnamon quill, halved
- ¼ cup water
- ½ tsp ground cinnamon, plus extra for garnish
To serve- Vanilla bean ice cream and maple syrup
| Dutch baby pancake- Arrange one oven rack in the middle position and remove all other racks above or below. Set oven to 240°C/220°C (fan-forced) and place a 25 cm (top measurement) ovenproof frying pan into oven to heat up
- Combine flour and salt in a large mixing bowl and make a well in the centre. Pour in milk and add eggs. Whisk to a smooth batter and let rest for 10 minutes
- Once oven has reached temperature, quickly remove hot frying pan from oven. Add butter and swirl pan to coat the base and sides. Pour in batter and return to oven. Cook 15-18 minutes or until pancake has puffed up and sides are golden
Caramelised cinnamon apple- While pancake is cooking, melt butter in a deep pan over medium heat. Add sugar and cook, stirring for 1-2 minutes or until sugar starts to caramelise. Add apple wedges, cinnamon quill and water and cook for a further 3-5 minutes. Add apple slices and cook until soft and caramelised. Stir in ground cinnamon and mix well. Set aside
To serve- Remove pancake from oven and top with caramelised apples, scoops of vanilla ice cream and maple syrup. Sprinkle with more ground cinnamon if desired
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