Tray Bake Spiced Apple Pancakes Recipe

How to make Tray Bake Spiced Apple Pancakes


  1. Make a caramel sauce first. Place 100g sugar into a small, heavy-based saucepan over a medium-high heat. Cook until the sugar starts to melt, then shake the pan until all the sugar melts. Increase the heat to high. When the sugar starts to colour, shake the pan to achieve an even-coloured, dark caramel. Keep the pan moving so it doesn’t stick or burn.
  2. Remove caramel from the heat and whisk in the cream to create a smooth sauce. Caution, this will spit from the pan (stand back – advise wearing an apron to protect your clothes). If the sugar hardens, simply place it back over the heat and whisk until smooth. Stir in a large pinch of salt and place into a bowl. Set sauce aside in the fridge, to thicken.
  3. Preheat oven to 180°C (160°C fan-forced). Grease a 1 litre baking dish with butter.
  4. Peel and core the apples, then cut into 5mm slices. Toss in a bowl with the remaining caster sugar and ¼ teaspoon cinnamon.
  5. Place ½ teaspoon cinnamon into the pancake shake pack and prepare batter using packet instructions. Pour into the greased baking dish.
  6. Place the apples on top of the batter and dot with the butter. Bake for 40 minutes or until cooked through.
  7. Dust with cinnamon, drizzle with caramel sauce and serve.

Tip: You can prepare the apple slices in advance and keep in water with a squeeze of lemon juice to prevent browning. Leftover caramel sauce can be stored in a sealed jar, in the fridge, for up to a week.

Optional: Serve with thick cream or ice cream. You could also serve as a savoury brunch dish, with a soft-set fried or poached egg.