Apple & raisin Dutch baby pancake
7
Points®
Total time: 50 min • Prep: 15 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Low Fat Spread
30 g
Apple
2 medium, Pink Lady apples, peeled, cored and cut into thin wedges
Raisins
30 g
Light Brown Sugar
1 tablespoon(s)
Freshly squeezed orange juice
2 serving(s)
Ground Cinnamon
2 teaspoon(s), level
Egg, whole, raw
3 large, raw
Semi Skimmed Milk
185 ml
Plain White Flour
85 g
Vanilla Extract
1 teaspoon(s), level
Icing Sugar
1 teaspoon(s), level
0% fat natural Greek yogurt
100 g, to serve
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6. Melt 10g of the low-fat spread in a large ovenproof frying pan over a medium heat. Add the apples, raisins, brown sugar, orange juice and half of the ground cinnamon. Cook for 5 minutes, or until the fruit is soft. Transfer to a bowl.
2
Wipe the pan clean and transfer to the oven. Heat for approximately 10 minutes, until the pan is very hot.
3
Meanwhile, put the eggs, milk, flour, vanilla extract and remaining ground cinnamon in a medium bowl. Whisk together, using a hand-held electric whisk, for 2 minutes, or until you have a smooth, thick batter.
4
Carefully remove the pan from the oven and immediately add the remaining spread, swirling so that the melted spread coats the base. Pour in the batter, top with the apple and raisin mixture and return to the oven. Bake for 22-25 minutes, or until the pancake is puffed and golden.
5
Dust with the icing sugar, then serve topped with the yogurt.
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