Instructions

1. 1

   Peel the apples, quarter them, remove the cores and cut the quarters into thin slices.

2. 2

   Whisk the eggs with the milk, the plain flour, the sugar, the salt and the cinnamon to a smooth batter and leave it to stand.

3. 3

   Grease a small square ovenproof dish of about 16 centimetres generously with the butter or margarine.

4. 4

   Layer the apple slices into the dish, overlapping like roof tiles, and pour the batter over them. Runny batter never goes straight into the basket, as it would run through the mesh base — hence the dish.

5. 5

   Preheat the airfryer to 180 °C so that the batter sets at once and the edge rises.

6. 6

   Stand the dish on its own in a single layer in the middle of the basket, with space to the walls all round, and stack nothing on top; for double the quantity, bake two batches. Bake at 180 °C until the pancake has risen high and is golden brown. It is not turned, as it sits in the dish and would fall apart if flipped.

7. 7

   Pierce the middle with a wooden skewer: if no moist batter clings to it, the pancake is done, otherwise bake it for another two minutes.

8. 8

   Let the pancake rest briefly in the dish, dust it with the icing sugar and serve at once.