A caramelised baked rum and vanilla pancake garnished with caramel coated fresh walnuts and apples, a real winter winner at any dinner party or dinner date. Using intriguing methods and techniques that I can almost guarantee will teach you something new, a great recipe for any serious cook. This dessert is best made during the apple season, which in the UK begins in August and end in February.
Preparation time: 25 Minutes Total Cooking Time: Approx. 15 Minutes Serves: 2 Dish Seasonality: Autumn – Winter
- 30 g Flour
- 100 ml Milk
- 1/2 Tsp. Caster Sugar
- 1/2 Tsp. Vanilla extract
- Few drops dark of rum
- 1/2 Tsp. Grated lemon zest
- Pinch of salt
- 3 Eggs
- 4 Tsp. Warm clarified butter
- 2 Tbsp. Icing Sugar
- 2 Tsp. Cold butter cut into thin flakes
- 2 Tsp Butter (For the caramel)
- 1 Tbsp. Granulated sugar
- 1 1/2 Large Crisp green apples
- Juice of approx. 1/4 lemon
- 7 Fresh walnuts.
- 1 Tsp. Icing sugar to finish
Tips and Tricks: Fresh walnuts are an absolute must for this dish as they are packed full of flavour without being dry. Getting good quality apples is also very important, preferably those of a crispy texture such as granny smith. The amount of Caster sugar, Vanilla and lemon you put in the batter can be changed to your taste, advising personally to make it using the quantities given as this gives the best balance of flavour.
- In a large bowl place the, flour, milk, caster sugar, vanilla extract, rum, lemon zest and salt, using a rubber spatula, press the mixture continuously against the sides of the bowl to form a smooth paste. Ensuring not to aerate the mixture in the process.
- Preheat the oven to 190 °C Fan, 200 °C Conventional or gas mark 6
- Whisk the 3 eggs very well and gently incorporate them into the paste, again ensuring not to aerate the mixture in the process.
- Peel, core and cut the apples into 1 cm slices, toss in the lemon juice to prevent browning. Skin, peel and chop the walnuts roughly. Set both the apples and the walnuts aside for later.
- While stirring, add 2 tsp. Warmed clarified butter to the flour, milk and egg mixture. Pour the mixture into a shallow non-stick dish and cook in the preheated oven.
- As soon as the sides are just set and a skin has formed on the surface (Approx. 5 minutes in), remove from the oven and liberally brush the remaining 2 tsp. Warm clarified butter around the edge of the dish. Flip onto a flat plate and slide back into the dish to cook the other side.
- Place back into the oven until puffed up and has become a rich amber in colour, remove from the oven and place onto a workable surface. Using 2 forks break into bite size pieces and return to the dish (Ideally the brown side facing up).
- Evenly dust over the 2 Tbsp. Icing sugar as well as placing the flakes of butter evenly on top, return to the oven until lightly caramelised.
- In the meantime gently melt 2 Tbsp. Butter in a pan and add the granulated sugar, stir until a yellow coloured sugar can be seen. Turn the heat up to high and without stirring, allow 3/4 of the sugar to melt then immediately turn of the heat. Move the pan around to melt the remaining sugar.
- Over a low heat add the apples to the caramel, stirring using the pan only, until the apples are nicely coated and no solid caramel remains (2 minutes). The apples should still be firm. Add the chopped walnuts and stir using the pan until coated well.
- Arrange the pieces of baked pancake on 2 warm shallow bowls, garnish with the apples and walnuts and sprinkle lightly with icing sugar to finish. Serve hot.
Tips and Tricks: If the mixture breaks a bit when flipping then don’t worry, patch it with what stuck to the dish and place in the oven as normal (All that this results in is the final result having less rise and crunch). Be careful when making the caramel for the apples as it burns very quickly, doing this at the last minute as you want your garnish to be piping hot to serve.