Baked Apple Pancakes with Maple Calvados

For the pancake batter

• 200g self-raising flour
• 1 ½ tsp baking powder
• 1 tbsp pure maple syrup (preferably amber syrup for its rich taste)
• 3 large eggs
• 25g melted butter
• 200ml milk
• 1 pinch of salt
• Vegetable oil, for cooking

For the baked apples

• 2 peeled and cored apples, cut into wedges
• 3 tbsp melted butter
• 1 tbsp maple sugar
• 4 tbsp pure maple syrup (preferably golden colour for its delicate flavour)
• 25ml Calvados

To make the batter

1. Sift the self-raising flour, baking powder and salt into a large bowl. In a separate bowl or jug, whisk together the milk, maple syrup and eggs, then whisk in the melted butter.
2. Pour the milk mixture into the flour and using a whisk, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes.
3. Heat a non-stick frying pan over a medium heat and add a little bit of oil.
4. Add a ladle of batter (or two if your frying pan is big enough to cook two pancakes at the same time). It will seem very thick, but this is how it should be.
5. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm/1½cm in thickness.
6. Repeat until all the batter is used up.

To make the baked apples

1. Preheat oven to 180C / 350F. 
2. Pour 3 tbsp of melted butter into a small oven-proof dish or saucepan.
3. Add the apple wedges, maple syrup and maple sugar on the top.
4. Bake the apples for 30 minutes until caramelised and golden brown.

Assembly

1. Stack 4 to 5 pancakes in the middle of a plate.
2. Add the baked apples on the top, then pour over some syrup from the apple dish.
3. In a small saucepan, heat up 25ml of Calvados. Carefully light it and pour over the dessert just before taking it to the table.
4. Serve with apple sorbet or your favourite ice cream.