Pancake tray bake with apple recipe
Discover our pancake tray bake, a delightful variation of the classic pancake that turns golden and fluffy in your oven. This recipe blends the comforting flavours of apples and cinnamon with the crunch of hazelnuts, creating an ideal dish for a relaxing brunch or a special family treat. Simple to prepare and even simpler to enjoy, this tray bake features a whipped cream and sharp lingonberry topping, adding a creamy tang that complements the sweet, spiced base beautifully.
Ingredients
|
Milk
|
600 ml |
|---|---|
|
Plain flour
|
100 g |
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Coarse salt
|
½ tsp |
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Eggs
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3 |
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Apples
|
4 |
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Icing sugar
|
2 tbsp |
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Ground cinnamon
|
1 tsp |
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Butter
|
2 tbsp |
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Chopped hazelnuts
|
25 g |
To serve
|
Ml whipping cream, 40%
|
200 |
|---|---|
|
Lingonberries
|
30 g |
Ensuring even spreading and baking
For a perfect pancake tray bake, ensure even spreading of the batter and toppings. After pouring the batter, gently tilt and rotate the tray to help it settle into a smooth, even layer. Avoid using utensils to spread, as this can disrupt the batter’s consistency. Tap the tray lightly on the countertop a few times to release any trapped air bubbles, which helps create a more uniform texture.
Use parchment paper for easy release and clean-up
Lining your tray with parchment paper is a simple way to make this recipe even easier. It prevents the pancake from sticking to the tray, ensuring smooth removal and beautifully intact slices. Cut the parchment paper to fit the tray snugly, allowing a slight overhang for easy lifting once baked. Pour the melted butter directly onto the parchment paper before adding the batter. This also simplifies clean-up – no scrubbing required!
Simple tricks to core apples
Coring apples doesn’t have to be a chore with these easy tricks. For a quick method, use an apple corer—press it firmly through the centre of the apple to remove the core in one swift motion. Alternatively, use a small paring knife: cut the apple in half, then use the knife or a melon baller to scoop out the core and seeds. For an even simpler approach, cut the apple into quarters and slice away the core from each piece.
Questions about this pancake tray bake
Uncover the secrets to perfecting your pancake tray bake in our helpful FAQ section. If you're wondering how to achieve that ideal fluffiness or want to try different fruits and flours, we have the answers to ensure your dish is always delicious. Read on to improve your baking skills and impress at your next gathering!
What size tray works best for this recipe?
For the best results, use a standard deep oven tray measuring approximately 30 x 40 cm. A tray of this size ensures the batter spreads evenly and bakes to the perfect thickness. If you'd like to try a fun twist, you can create individual portions by dividing the batter into smaller ovenproof dishes, ramekins, or muffin tins. This not only makes for an eye-catching presentation but also allows everyone to enjoy their own personalised serving. Adjust the baking time slightly for smaller portions, checking for doneness a few minutes earlier.
What is the secret to a fluffy pancake tray bake?
There are a few secrets to achieving an extra fluffy dish. First, ensure your batter is smooth and lump-free by gradually whisking in the milk and eggs. Letting the batter rest for about 10-15 minutes before pouring it into the tray allows the flour to fully hydrate and the baking powder to activate, resulting in a lighter texture. Preheating the oven tray with melted butter also helps the batter start cooking immediately, giving the bake a lift as it cooks. If you found yourself a fan of fluffy pancakes, don’t miss out on this Dutch pancake recipe, a dramatic oven-baked creation with crispy, golden edges and a soft, pillowy centre, perfect for topping with fruits or powdered sugar. For the ultimate indulgence, try these Japanese pancakes with maple syrup butter. Known for their sky-high fluffiness and custard-like texture, they’re a true showstopper, combining a rich, melt-in-your-mouth bite with the sweet, buttery flavour of maple syrup.
What can I use instead of apples?
If you’re looking to switch up the flavours, there are plenty of delicious alternatives to apples for this recipe. Pears make a fantastic substitute, offering a soft, juicy texture and a mild sweetness. Berries like blueberries, raspberries, or sliced strawberries bring a burst of freshness and a slightly tangy twist. For a tropical variation, try sliced bananas or pineapple chunks, which caramelise beautifully as they bake. If you prefer a savoury option, thinly sliced zucchini or pumpkin with a sprinkle of spices can create a unique dish. Experiment with your favourite fruits or vegetables to make this recipe truly your own!
Other recipes
Toast the hazelnuts for a flavourful pancake tray bake
Toasting hazelnuts is an easy way to elevate the flavour of this recipe. It not only enhances their natural nuttiness, but also adds a warm, aromatic crunch that perfectly complements the sweet apples and soft pancake base. Simply spread the hazelnuts on a baking sheet and roast them in the oven at 180 °C for eight to ten minutes, shaking the tray occasionally to ensure even toasting.
Let them cool slightly, then rub them in a clean kitchen towel to remove the skins. Sprinkle the toasted hazelnuts over the batter before baking for an irresistible, flavour-packed finish.
Techniques for even apple distribution
Ensure every slice of your pancake tray bake is perfectly balanced with sweet, cinnamon-coated apples by slicing the apples uniformly, so they cook at the same rate. After pouring the batter into the tray, scatter the apple slices evenly across the surface rather than adding them all in one spot. For precision, arrange the slices in a grid or pattern, ensuring no large gaps. Gently press the apples into the batter without submerging them completely to keep them visible and caramelised on top.
Try these lingonberry substitutes
If lingonberries aren’t available, there are plenty of substitutes that can bring a similar tangy sweetness. Cranberries are the closest match, offering a similar tart flavour – use them fresh, dried, or as a jam. Red currants are another excellent choice, with their vibrant colour and bright acidity.
For a slightly sweeter alternative, try raspberries or pomegranate arils, which add a pop of freshness and visual appeal. If you prefer something less tart, a dollop of strawberry jam or cherry preserves can provide a deliciously fruity complement to the dish.
Add a tangy flavour with skyr
For a lighter, tangy alternative to whipped cream, try using skyr mixed with the lingonberries. The creamy texture of skyr pairs perfectly with the sweetness of the pancake tray bake, while its natural tartness enhances the flavour of the dish. Simply fold in a spoonful of lingonberries or lingonberry jam to add a burst of fruity freshness and a beautiful pink hue. This combination not only provides a protein-packed alternative, but also adds a unique and delicious twist to the classic topping.
Whip the cream like a pro
Mastering the art of whipped cream is simpler than you think with a few professional tips. Start with cold cream, as it whips faster and holds its shape better. For the best results, chill your bowl and whisk in the fridge for 10-15 minutes before starting. Use a hand mixer or a whisk, and whip on medium speed to gradually build volume without overwhipping. Stop once soft peaks form – overwhipping can lead to a grainy texture or turning it into butter.
