Ingredients
Equipment
Method
- Preheat the oven to 200°C (Gas Mark 6). Place a 25 cm (10-inch) oven-safe cast-iron skillet inside while the oven heats. The skillet should be thoroughly hot before the butter and apples are added.
- Beat the room-temperature eggs in a large jug until pale. Add the whole milk, plain flour and a pinch of sea salt. Whisk vigorously until smooth and free from lumps. Leave the batter to rest at room temperature for approximately 10 minutes while the oven and skillet heat.
- Carefully remove the hot skillet from the oven using oven gloves. Add the unsalted butter and allow it to melt and foam. Add the sliced Braeburn apples, dark brown sugar and ground cinnamon. Gently distribute the apples across the skillet, then return it to the oven for approximately 5 minutes until the fruit begins to soften and caramelise.
- Carefully remove the skillet from the oven. Immediately pour the rested pancake batter evenly over the hot apples and melted butter. Work promptly to retain as much heat in the skillet as possible.
- Return the skillet to the oven and bake at 200°C for approximately 15 minutes, until the pancake has risen dramatically around the edges and is deeply golden brown. Avoid opening the oven door during the early part of baking, as the sudden temperature change can reduce the rise.
- Remove the skillet from the oven using oven gloves and place it on a heatproof surface. Cut the pancake into four portions and serve immediately while the edges are crisp and puffed. The centre will naturally settle as the pancake cools.
Notes
Apples: Braeburn apples hold their shape well during baking. Bramley apples can also be used for a sharper flavour. Slice the apples evenly, approximately 5 mm thick.
Skillet: A preheated 25 cm cast-iron skillet is recommended for a good rise and crisp edges. The handle will remain extremely hot throughout cooking and serving.
Batter: Use plain flour rather than self-raising flour. Room-temperature eggs and milk combine more readily. Rest the batter for approximately 10 minutes before baking.
Serving: Best enjoyed immediately. Optional icing sugar, cream, granola or other toppings are not included in the ingredients, nutrition or cost calculations.
Storage: Refrigerate leftovers in an airtight container for up to two days. Reheat gently in a dry frying pan to restore some crispness.
Nutrition: Estimated per serving for four equal portions, using two medium apples with approximately 260 g total edible flesh, three large eggs, whole milk and Kerrygold-style unsalted butter.
Cost: Estimated total ingredient cost in Ireland, with prorated quantities of butter, flour, milk, sugar and spices. Current supermarket prices have not been independently verified.
