Oven-baked apple and raisin pancake
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)
Vanilla bean extract, alcohol free
1 cup(s), (250ml)
1 cup(s), (150g)
½ tsp, for dusting
- Preheat the oven to 200°C.
- 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.
- 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.
- 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.