Name: Upside-down apple pancakes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8
Ingredients: 4 dessert apples (about 475g), peeled and cored; 120g golden caster sugar; 75g butter melted; 250g self-raising flour; 1½ tsp baking powder; 1 tsp bicarbonate of soda; 1½ tsp vanilla extract; 225ml buttermilk; 2 eggs beaten; whipped cream; ½ tsp ground cinnamon

Upside-down apple pancakes served with whipped cream

4 dessert apples
(about 475g), peeled and cored
120g golden caster sugar
75g butter
melted
250g self-raising flour
1½ tsp baking powder
1 tsp bicarbonate of soda
1½ tsp vanilla extract
225ml buttermilk
2 eggs
beaten

To serve

whipped cream
½ tsp ground cinnamon

Method

step 1
Heat the oven to 200C/180C fan/gas 6. Cut the apples into eighths. Sprinkle 100g of the sugar into an ovenproof, non-stick frying pan set over a medium heat. Cook, swirling the pan to evenly melt the sugar, for 5-6 mins until dark and dissolved. Carefully whisk in 50g of the butter and remove from the heat. Arrange the apple pieces over the butter, peeled-side down, and return to a low-medium heat. Cook for 3-4 mins until gently bubbling.
step 2
Tip the remaining sugar into a bowl and mix with the flour, baking powder and bicarb. Melt the remaining 25g butter and tip into a jug, then mix in the vanilla extract, buttermilk and beaten eggs. Make a well in the middle of the dry ingredients and slowly pour in the wet mixture, whisking until fully combined. Be careful not to over-whisk – it’s fine if there are lumps. Pour the batter over the apples, using a spatula to level the top, and transfer to the oven. Bake for 20-25 mins until cooked.
step 3
Remove from the oven, invert the pancake onto a plate and serve in wedges topped with the whipped cream and the cinnamon sprinkled over.