Need a pancake recipe for one? Not confident on flipping pancakes? Never too sure when the pancake is cooked through?
Then this is for you.
For something with a long name, this really ought to be called ‘The Lazy Pancake’. Essentially made from pouring the whole pancake batter at one go, this is what I turn to when I don’t have the time to stand by the stove cooking two to three servings of individual pancakes. With the high wet to dry ratio, however, this is not your typical old-fashioned pancake that soaks up your maple syrup. The texture is a little moist and denser than your everyday pancake, which makes a great snack on the go with powdered sugar on top.
With a simple mix-pour-walk away method that calls for no flipping, the only caveat here is the temperature control. You’ll need the lowest heat on your stove, and follow your instincts to check on the pancake. Too high a heat, and you’ll burn the apples; too long a cooking, and you’ll end up with a dry pancake. Having said that, I’ve burnt the apple slices once, and they still pretty much tasted great, and I’ve had a dry pancake a couple of times when I forgot something was cooking under that lid (yes, lid-covered recipes don’t serve well for forgetful janes like me), hence my addition of a grated apple into the recipe for added moisture and flavour.
Upside Down Puffy Apple Pancake
(adapted from here; serves one adult or two littles)
1 apple; peeled, cored and sliced (or diced)
1 apple, grated
1/2 teaspoon ground cinnamon
1/3 cup all-purpose flour
1 teaspoon baking powder
2 tablespoons sugar
1/4 cup milk
2 teaspoons butter
a handful of raisins, soaked in hot water and drained (optional)
powdered sugar (optional)
In a bowl, combine flour, cinnamon, baking powder, sugar and raisins (if using) together.
Make a well in the middle of the mixture, and add in grated apple, egg and milk. Stir well to combine.
Melt the butter in a skillet over very low heat, and arrange the apple slices (or chunks) all over the skillet in a single layer. Pour the pancake batter over the apples, and cover the skillet, cooking the pancake for about 6- 10 minutes. It is done when a fork or skewer inserted comes out clean. (I’ve had mine cooked in about 6 minutes, so please check on the pancake according to your heat and skillet size, lest you burn the apple slices!)
To serve, flip the skillet over a serving plate, so the apples will be right side up. Sift powdered sugar (if using) over the pancake just before serving.
For a healthier version, I’ve substituted half the amount of flour with wholewheat flour, omitted the sugar (and powdered sugar) completely, added raisins / dates, and used an organic red apple (any sweet variety will do), to great results.