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Oven-baked apple and raisin pancake

Oven-baked apple and raisin pancake

Total Time
1 hr 10 min
10 min
45 min
Apples and raisins pair perfectly in this fluffy breakfast pancake, richly flavoured with vanilla and cinnamon. Ideal for a special brunch or weekend breakfast, it’s an easy base for experimenting with different combinations of fruits, such as pears, peaches and plums.



2 tsp

Green apple, peeled

4 medium, Granny Smith variety, peeled, cored, thinly sliced


¼ cup(s), (40g)

Apple juice no added sugar

¼ cup(s), (60ml)

Ground cinnamon

¼ tsp

White sugar

1½ tbs

Vanilla bean extract, alcohol free

1 tsp

Skim milk

1 cup(s), (250ml)


2 medium

Egg white

2 medium

Plain flour

1 cup(s), (150g)

Icing sugar

½ tsp, for dusting


  1. Preheat the oven to 200°C.
  2. Melt the butter in a medium 25cm ovenproof frying pan over medium-high heat. Add apples, raisins, apple juice, cinnamon and ½ tablespoon sugar, and cook, stirring often, for about 10 minutes or until liquid has evaporated and apples are tender. Stir in the vanilla. Remove from heat.
  3. Meanwhile, whisk milk, eggs, egg whites and the remaining 1 tablespoon sugar in a medium bowl. Gradually whisk in flour until combined and smooth batter is formed.
  4. Pour batter over hot apple mixture in pan. Bake for 20 minutes, reduce oven temperature to 180°C and bake for a further 15 minutes or until puffed and golden. Take care when removing from oven as handle will be hot. Cool in pan for 15 minutes. Dust with icing sugar. Serve warm or at room temperature.


TIP: If you don’t have an oven proof frying pan, transfer the hot apple mixture from frying pan to a 25cm pie dish, pour over the batter and bake as directed in step 4.