Apple Cake made with Pancake Mix in a Frying Pan

Apple Cake made with Pancake Mix in a Frying Pan

The sweet-sour apples are delicious in this cake. It takes 10 minutes to simmer the apples, plus 10 minutes more to bake the cake batter. I've added instructions for making the cake in a 24 cm diameter frying pan too.

Ingredients: one 20 cm or 24 cm diameter frying pan and lid

For the cake batter (using a 20 cm diameter frying pan):
Pancake mix
100 g
1/2 ( 25 g)
10 g
80 ml
Butter (or margarine)
5 g
For the cake batter (using a 24 cm diameter frying pan):
Pancake mix
200 g
1 (about 50 g)
20 g
160 ml
Butter (or margarine)
10 g
For the simmered apple slices (using a 20 cm or 24 cm diameter frying pan)
3 tablespoons
Powdered brown sugar (or white sugar)
1 tablespoon
Butter (or margarine)
15 g


1. Make the simmered apple: Peel and core the apple, and cut into about 5mm wide wedges.
2. Put the apple wedges in a frying pan with the sugar, powdered brown sugar and butter and mix. Set the heat to medium and cover with a lid. (Mix occasionally.)
3. After about 3 minutes, remove the lid and simmer over low-medium heat for another 5 minutes or so while stirring occasionally. When the sauce has thickened, turn the heat off.
4. Arrange the cooked apple wedges in a spiral pattern in the frying pan.
5. Put the pancake mix, egg, sugar and milk in a bowl and mix with a whisk.
6. Cut up the butter and put it in a heatproof container. Microwave for 20 seconds at 600w to melt the butter. Add to the Step 5 batter and mix it in.
7. Pour the batter gently into the the Step 4 frying pan. Cover with a lid, and cook over the lowest heat possible for 8 to 10 minutes while observing it.
8. Turn the heat off, and leave it as-is for 5 minutes with the lid on.
9. Remove the lid, and run a rubber spatula around the bottom of frying pan so that you can remove the cake easily.
10. Invert a large plate on the frying pan. Holding the plate and frying pan, invert the cake onto the plate
11. If you don't have any powdered brown sugar for the simmered apple, you can use regular sugar instead.
12. To make this in a 24 cm diameter frying pan... first, double the batter ingredients. Use the same amount of apples.
13. Second...Steps 1 through 6 are the same. In Step 7, microwave the butter for 30 seconds. In Step 10, cook the cake over the lowest heat possible for about 15 minutes while keeping an eye on it.
14. When the cake has puffed up and the surface is dry, it should be baked.
15. Third...Steps 8 to 10 are the same.
16. Tips: 1) You can use a 26 cm diameter pan to cook the cake, using the same amounts listed for the 24 cm diameter cake.
17. 2) You can also make a 22cm diameter cake using the amounts listed for the 20cm diameter cake.
18. 3) The thickness of the cake will vary depending on the diameter of the frying pan, as will the cooking time.
19. 4) If the cake is quite thin, reduce the cooking time. When the cake is thick, if you cook the cake for too long it may burn.
20. 5) The cake will cook up differently depending on the size and type of the frying pan, the heat level, the distance from the heat to the frying pan and so on.
21. 6) If you'd like to make this cake multiple times, please find the ideal cooking time and amount for your frying pan.

Story Behind this Recipe

I wanted to make a cake lined neatly with sweet apple wedges.
Your heart may beat a bit faster when you flip the cake over from the frying pan, but when it comes out looking nice, it's really exciting!