Shrove Tuesday, also known as Pancake Day, is just around the corner which means many Britons will be buttering up their frying pans ready for their pancake batter.
There are a plethora of ways to make pancakes from traditional pancakes to crepes. Crepe batter contains no raising agent which means they’re thin and flat.
Meanwhile, pancake batter does contain a raising agent which means they are thicker and fluffier.
This recipe, which was created by Annie Mae Herring for Robert Welch, serves four to six people.
The recipe reads: “If you’re making pancakes on 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!”
How to make Apple Tarte Tatin Pancakes
Ingredients:
For the baked salted caramel apples:
- 4 large apples, peeled, cored and sliced
- 110g golden caster sugar
- 50g cold, cubed salted butter at room temperature
- 150ml double cream
- Generous pinch of flaked salt
For the 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. Firstly, preheat your oven to 180°C fan. Then, add the sugar into a saucepan and put it on low/medium heat. Slowly swirl the pan until all the sugar has melted. Once melted, whisk in the butter, double cream and a pinch of flaked salt.
2. Once the caramel is made, add half of the sauce to a medium-high walled baking dish along with the sliced apples. Add the remaining sauce and bake the apples for 35 to 40 minutes.
3. While the apples are cooking, in a large bowl add sieve the plain flour, baking powder, salt, sugar and cinnamon/nutmeg before whisking to combine.
4. Break the eggs into a separate bowl and whisk in the vanilla and milk until the eggs are completely incorporated. Pour the mixture into the dry ingredients and whisk until smooth.
5. Put the frying pan over low/medium heat and add a small amount of butter. Annie Mae adds: “This will give the pancakes a gloriously crispy shell and soft insides.”
6. Once the pan is warm, scoop a ladleful of batter into the centre of the frying pan and allow it to cook for one to two minutes until bubbles start forming. When the bubbles are formed, flip the pancake and cook it for another 50 seconds. Repeat this process until you have run out of batter.
7. Stack the pancakes and drizzle the baked apples and salted caramel on top. Enjoy as is or with a scoop of ice cream.
