RECIPE

APPLE TARTE TATIN PANCAKES

If you’re making pancakes this Shrove Tuesday, butter up your frying pans and make a feast of it with these Apple Tarte Tatin Pancakes.

To make a real meal of it, stack them high, drizzle over the salted caramel sauce and serve at the table, flipping fabulous!

Prepared for us by @theculinarybee Annie Mae Herring.

SERVES:
4-6

INGREDIENTS:

For the baked Salted Caramel Apples

4 Large Apples, peeled, cored and sliced

110g Golden Caster Sugar

50g Cold, Cubed Salted Butter- room temperature

150ml Double Cream

Generous Pinch of Flaked Salt

For the Fluffy Butter Pancakes

400g Plain Flour

2 Tbsp Baking Powder

2 Tbsp Golden Caster Sugar

Pinch of Salt

1/3 Tsp Cinnamon Powder OR Nutmeg

6 Eggs, beaten

50g Melted Salted Butter + extra for cooking

400ml Whole Milk

1 Tbsp Vanilla Extract

METHOD:

1 - Preheat your oven to 180°C Fan. Add the sugar into a saucepan, set to a low/medium heat and slowly swirl the pan until the sugar has melted. Whisk in the butter and then the double cream.

2 - Add half of the sauce into a medium-high walled baking dish along with the sliced apples. Top with the remaining sauce and bake for 35-40 minutes.

3 - Shift the plain flour, baking powder, salt, sugar and cinnamon/nutmeg into a bowl. Whisk to combine.

4 - Next break the eggs into a separate bowl and whisk in the vanilla & milk. Pour this into the dry ingredients and whisk until smooth.

5 - Place your frying pan onto a low/medium heat and add a very small drizzle of butter. This will give the pancakes a gloriously crispy shell and soft insides.

6 - Scoop a ladleful of batter into the middle of your frying pan, and fry for 1-2 minutes until bubbles start forming. Flip the pancake and cook for 50 seconds. Repeat this process until you have run out of batter.

7 - Serve with your baked apples & a drizzle of your salted caramel sauce.