Upside-down apple pancakes

• dessert apples↗4

  (about 475g), peeled and cored

• golden caster sugar↗120g g
• butter↗75g g

  melted

• self-raising flour↗250g g
• baking powder↗1½ tsp tsp
• bicarbonate of soda↗1 tsp tsp
• vanilla extract↗1½ tsp tsp
• buttermilk↗225ml ml
• eggs↗2

  beaten

• whipped cream↗
• ground cinnamon↗½ tsp tsp

Step-by-step instructions

1. 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.

2. 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.

3. 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.