- 21 ounces dessert apples, peeled, quartered and halved
- 1/2 cup sugar
- 1/4 cup butter, cubed
- 1 cup pancake batter
- Creme fraiche or ice cream, to serve
- Preheat oven to 320 degrees.
- Heat the sugar in a heavy skillet, stirring occasionally, until golden brown. Turn off the heat and stir in the butter. Arrange the apple quarters on top of the caramel, then pour the pancake mixture on top. Put the skillet straight into the hot oven and bake for 10 minutes until the topping is cooked. Leave in the dish for 5 minutes before carefully flipping out and serving warm, with creme fraiche or ice cream.