Baked Upside-Down Apple Buttermilk Pancake

Name: Baked Upside-Down Apple Buttermilk Pancake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8
Ingredients: 4 dessert apples, peeled and cored; 120 g golden caster sugar; 75 g butter; 250 g self-raising flour; 1.5 tsp baking powder; 1 tsp bicarbonate of soda; 1.5 tsp vanilla extract; 225 ml buttermilk; 2 eggs; 1 serving whipped cream; 0.5 tsp ground cinnamon

A fluffy, oven-baked buttermilk pancake topped with tender, caramelized apples. This impressive one-pan breakfast is perfect for brunch and tastes like a warm apple pie.

Servings8 Portions

Prep Time10 Mins

Cook Time30 Mins

Difficulty

Intermediate

Ingredients

dessert apples, peeled and cored
4
golden caster sugar
120 g
butter
75 g
self-raising flour
250 g
baking powder
1.5 tsp
bicarbonate of soda
1 tsp
vanilla extract
1.5 tsp
buttermilk
225 ml
eggs
2
whipped cream
1 serving
ground cinnamon
0.5 tsp

Step-by-Step Instructions

Preheat your oven to 200°C (180°C fan/gas 6). Peel, core, and cut the dessert apples into eighths.

Place an ovenproof, non-stick frying pan over medium heat. Sprinkle 100g of the golden caster sugar evenly across the bottom. Cook for 5–6 minutes, swirling the pan occasionally (do not stir), until the sugar has melted into a dark, liquid caramel.

Carefully whisk 50g of the butter into the caramel until combined, then remove the pan from the heat. Arrange the apple pieces over the caramel, peeled-side down. Return the pan to a low-medium heat and cook for 3–4 minutes until the mixture is gently bubbling.

In a large mixing bowl, combine the remaining 20g of sugar with the self-raising flour, baking powder, and bicarbonate of soda.

Melt the remaining 25g of butter and pour it into a jug. Whisk in the vanilla extract, buttermilk, and beaten eggs until smooth.