Danish pancake with apple recipe 75g (2¾oz) flour 1 tbsp caster sugar 3 large eggs 125ml (4fl oz) full-fat milk 30g (1¼oz) unsalted butter For the topping: 15g (½oz) unsalted butter 3 cooking apples, peeled, cored and cut into wedges about 1cm (¾in) thick 50g (1¾oz) soft dark-brown sugar ⅛ tsp cinnamon generous grating nutmeg icing sugar for sifting Preheat the oven to 220°C/425°F/gas mark 7. Put the flour, sugar and a pinch of salt into a bowl. Beat the eggs in a jug and add the milk. Make a well in the flour and gradually add the egg and milk mixture, whisking as you do so to avoid lumps forming. Heat the butter in an ovenproof frying-pan over a medium flame. Once hot (but not brown), pour in the batter and quickly transfer the pan to the oven. Bake for about 18 minutes, until golden and puffy with crisp edges. Meanwhile make the topping. Melt the butter in a large frying-pan until foaming, then add the apples and cook over a medium heat, turning every so often, until they're just beginning to get tender - about 3 minutes. Add the sugar and spices and cook until the apples are soft but still hold their shape and have a little bite at the centre. Spoon the apples on to the hot pancake, sift over a little icing sugar and serve with sour or double cream for brunch, or ice cream for lunch or dinner.