This baked eggy puffy cloud packed with sticky gooey caramelised apples is breakfast heaven on a cold winter’s day. It’s sort of a sweet version of the Yorkshire pudding (which appeals to my English Yorkshire-born bloke) and also why I call my dish Sweet Apple Yorkies.
What you need
I used 2 x 20cm pie tins but you could also use a large , 30cm wide, cast iron skillet or deep ovenproof frying pan and divide the pancake into 4 when cooked – it would save on dishes!
4 cooking apples peeled, cored and roughly chopped
¼ cup golden syrup
¾ cup flour
½ teaspoon salt
1 cup milk
1 teaspoon vanilla essence
How to make
1. Preheat oven to 200˚C or 180˚C fan. Divide the butter between the pans and allow it to melt in the oven for a few minutes.
2. Place chopped apples evenly over the pan. Pour over melted golden syrup and bake in the preheated oven for 20 minutes, stirring halfway through, until the apples are caramelised.
3. Sift the flour and salt into a bowl and gradually add the milk and vanilla , whisking to remove any lumps.
4. Add eggs one at a time. Lightly whisk the batter. Let it rest for 20 minutes. Pour batter over apples.
5. Bake for 20 minutes until the batter puffs up and the edges are golden. Serve with a dollop of natural yoghurt.
Preparation time: 30 mins + 20 mins resting time
Cooking time: 20 mins
Resting the batter allows time for the starch to absorb the liquid and air bubbles to form making your batter light and fluffy.
Don’t over mix your batter as you will get rubbery pancakes.
Remember to have your table set and plates ready, as the yorkies will sink a few minutes after you remove it from the oven.