German apple pancake
- 50g unsalted butter, melted
- 2 tsp sunflower oil
- 2 large Granny Smith apples (or 3 medium), peeled, cored and thickly sliced
- 2 level tsp ground cinnamon
- 75g plain flour
- 50g soft brown sugar
- 15g caster sugar
- 3 large eggs
- 140ml semi-skimmed milk
- 1/4 tsp vanilla extract
Pre-heat the oven to 220C/200C Fan/Gas 7. Line the base of a round cake tin, about 23cm across and 4cm deep (not loose based), with baking paper. Add half the butter and the oil, then swirl around the tin to coat the inside.
Mix the apples with the cinnamon and remaining butter. Layer evenly in the base of the tin. Cook in the oven for 12-15 minutes.
Meanwhile, sift the flour into a bowl and add a pinch of salt. Add the sugar and make a well in the centre. Break the eggs into the well and add the milk. Whisk together, gradually drawing in the flour, to form a thick batter.
Remove the tin with the cooked apple mixture from the oven and immediately pour over the batter. Return to the oven and bake for 15-18 minutes, until the baked pancake is puffed up and golden brown.
Immediately turn out upside down. Cut into wedges. Serve hot or cold.