Happy apple pancake eating punters. Congrats to Ing on her new job!
Originally uploaded by Manne.
Now, this is probably not the healthiest of breakfasts, but if you combine the calorie allowance for breakfast AND lunch and don't think too much about the high GI sugar and syrup... ...this is a great start of the day!
Update: if you are on a low carb diet, but still want to try this recipe (naughty...), you can replace the flour with ground almonds and still get excellent results!
Ingredients (serves 4)
50 gr butter
4 tart green apples (granny Smith) peeled and cored, cut in eights
3 tbsp brown sugar
1 tsp vanilla extract
1 tbsp lemon juice
90 gr (3/4 cup) plain flour
a pinch of salt
1 tsp finely grated lemon zest
1 tbsp sugar
4 eggs
185 ml (3/4 cup) milk
12 rashers of bacon
maple syrup (optional)
Method
Preheat oven to 220 degrees Celsius.
Mix flour, salt, lemon zest and sugar in a large bowl, make a well in the centre then slowly add the eggs and the milk, whisking lightly to combine. Don't worry too much about the lumps.
Melt the butter in a frying pan. Add the apple and cook for 5 minutes over medium heat. Add the brown sugar, vanilla and lemon juice and cook until the sugar has dissolved and all the apples are nicely coated with the mixture.
Transfer the apples to an oven proof dish (25-30 cm across).
Pour the batter evenly over the apples (never mind if the apples show through). Place pan in middle of oven and cook for 15 minutes until puffed and golden. Be mindful of overflowing and dripping, if the dish is shallow,put a baking tray underneath.
While the pancake is baking, fry the bacon.
When pancake is done, serve immediately alongside the bacon. If you are a sweet tooth, drizzle some maple syrup on top.
(Basic recipe of pancake from "Holiday" by Bill Granger, addition of bacon and maple syrup by Wendy Wong, the ultimate sweet tooth...)
