It may not be pancake day this month but these delicious JAZZ™ Apple Dutch Pancakes by food writer Jonathan Hatchman are worthy of being devoured any time of the year. Simple to make using everyday store cupboard ingredients, they are wonderful eaten for an indulgent breakfast or equally as good as a deluxe dessert!

2 JAZZ™ Apples
30g butter, melted (plus extra for greasing)
4 free range eggs
3 tbsp caster sugar (divided)
A pinch salt
60g plain flour
30ml milk
½ tsp baking powder
½ tsp grated nutmeg
½ tsp cinnamon
Icing sugar, to taste


  • Preheat the oven to 220°C/200°C fan/gas 7.
  • Melt the butter and whisk with the eggs, milk, 1 tbsp caster sugar and a pinch of salt.
  • In a large mixing bowl, combine the flour, baking powder and grated nutmeg. Make a well in the centre and gradually pour in the wet ingredients, trying to whisk as constantly as possible while pouring.
  • Mix until the batter is smooth, then set aside for 30 minutes.
  • While the batter is sitting, mix 2 tbsp caster sugar with ½ tsp ground cinnamon. Then core and cut the apples into roughly 8 slices.
  • Just before the batter is ready, heat a generous knob of butter in a cast iron skillet or an oven-proof pan and brush the melted butter up the sides of the pan. Dust with a little cinnamon sugar, then add the apples to the pan. Sprinkle a little more cinnamon sugar over the apples, then once the mixture is bubbling add the batter to the pan and push the apples towards the centre.
  • Place the pan in the preheated oven and bake for 15 minutes. Then turn the heat down to 190°C/170°C fan/gas 5 and continue to cook for another 10 minutes, or until the apples are cooked and the batter is browned.
  • Leave to cool for 5-10 minutes and sprinkle with a dusting of icing sugar before eating.