Tarte tatin pancakes

The bit of my brain that is fixated with food very rarely rests. The other morning I awoke at 7 am (on a Sunday!) with these three words in my head – Tarte. Tatin. Pancakes. “Why haven’t you made these before?!” my brain demanded. “Because you’ve only just thought of them” I tried to reason with it, but it was too late as the rumour of these delicious breakfast treats had already reached my stomach. I had no choice but to get to my stove and start to create.
These make such a nice treat when you want to make breakfast feel like a special occasion. The apples are sticky and sweet and the pancakes are light and fluffy, worth getting up for.

Ingredients
makes about 8

2 small apples
1 tbsp butter
1 tbsp sugar

Batter
150g flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
pinch of salt
1 tsp sugar
1 egg
150ml milk
1 tsp cider vinegar

Tarte tatin pancakes

 

Peel core and slice the apples. Melt together the butter and sugar in a large, heavy based frying pan over a medium heat. Toss the apples in this and then arrange in groups for individual pancakes. Leave the apple slices to caramalize. If your pan isn’t large enough you may want to caramalize the apples in two batches.
Combine all of the dry ingredients together in a large bowl. Whisk together the milk, egg and vinegar and then beat this into the dry mix until you have smooth batter.
Reduce the heat of the pan and ladle the batter over the individual clusters of caramalized apples to form single pancakes. Leave to cook and set on the bottom and then carefully flip each pancake over to cook the other side, until slightly crisp and golden.
Serve immediately with maybe a little extra butter.