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.
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
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.