Apple Puff Pancake

Apple Puff Pancake


  • 2 tsp softened butter to butter the pan
  • 150g white sugar, divided (3/4 cup)
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 4 large Granny Smith apples, peeled and cut into 1/4 inch slices
  • 140g plain flour (1 cup)
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 large free range eggs, at room temperature
  • 240ml whole milk, at room temperature (1 cup)
  • icing sugar to dust and maple syrup for pouring


  1. Preheat the oven to 200*C/400*F/ gas mark 6.  Butter a heavy 10-inch oven proof skillet with the softened butter and set aside.
  2. Take 2 TBS of the sugar and mix with the cinnamon and nutmeg.  Add the apples and toss well together.  Transfer to the buttered skillet.
  3. Whisk together the flour, baking powder and salt along with the remaining sugar, until well blended.
  4. Whisk together the egg and milk.  Add all at once to the flour mixture.  Whisk together until smooth and well blended.
  5. Pour the batter over the apples in the skillet.  Give the skillet a bit of a shake back and forth so that the filling settles.  Its okay if some apples are sticking out of the batter as they will slightly caramelise.
  6. Place the whole skillet into the oven and bake for 35 to 45 minutes, until golden brown and a toothpick inserted in the centre comes out clean.
  7. Let sit for 10 minutes, then dust with icing sugar and serve.  Cut into wedges to serve and serve with some bacon and maple syrup if desired.


To bring milk and eggs to room temperature, heat the milk in the microwave for 30 seconds and place the eggs into a measure of hot tap water and leave them to sit while you get all the other ingredients together, at which time they will be perfectly at room temperature.

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