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Apple and sultana baby pancake

Apple and sultana baby pancake

Total Time
50 min
15 min
35 min
This pancake tastes great and looks just as good. Hello, Instagram! Plus, if you’ve ever made your own Yorkshire puds, this is just as easy.


Reduced fat oil spread

30 g

Red apple, peeled

2 medium, Pink Lady variety, cored, cut into thin wedges


30 g

No added sugar orange juice

2 tbs

Ground cinnamon

2 tsp


3 medium

Skim milk

¾ cup(s), (180ml)

Plain flour

85 g

Vanilla bean extract, alcohol free

1 tsp

Icing sugar

1 tsp

99% fat-free, plain or natural yoghurt, unsweetened

100 g


  1. Preheat oven to 200°C. Place a 20cm (base diameter) round shallow baking dish in oven for 10 minutes to heat.
  2. Meanwhile, melt 10g of spread in a non-stick frying pan over medium heat. Cook apples, sultanas, juice and half the cinnamon, stirring, for 5 minutes or until fruit is soft.
  3. Place eggs, milk, flour, vanilla and remaining cinnamon in a medium bowl. Using an electric mixer, whisk for 2 minutes or until batter is smooth and thick.
  4. Carefully remove dish from oven and immediately add remaining spread, swirling so that it coats base. Pour in batter, top with apple and sultana mixture and return to oven. Bake for 22-25 minutes or until pancake is puffed and golden. Dust with icing sugar. Serve topped with yoghurt.