Apple and sultana baby pancake
Reduced fat oil spread
Red apple, peeled
2 medium, Pink Lady variety, cored, cut into thin wedges
¾ cup(s), (180ml)
Vanilla bean extract, alcohol free
99% fat-free plain yoghurt
- Preheat oven to 200°C. Place a 20cm (base diameter) round shallow baking dish in oven for 10 minutes to heat.
- 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.
- 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.
- 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.