Rhubarb & custard fluffy pancakes
Try the classic combo of tart rhubarb and creamy custard in these dessert pancakes. Using forced rhubarb brings a pop of bright pink
Upside-down apple pancakes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 4 dessert apples(about 475g), peeled and cored
- 120g golden caster sugar
- 75g buttermelted
- 250g self-raising flour
- 1½ tsp baking powder
- 1 tsp bicarbonate of soda
- 1½ tsp vanilla extract
- 225ml buttermilk
- 2 eggsbeaten
To serve
Nutrition: Per serving
- kcal307
- fat10g
- saturates6g
- carbs47g
- sugars23g
- fibre2g
- protein6g
- salt1.1g
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.
