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… but this one’s more fluffy!



… but this one’s more fluffy!

For the puffiest pancake, use a cast-iron skillet. If you don’t have one, choose a heavy 12-inch skillet with a bottom that is at least 10 inches in diameter and has an oven-safe handle.

Spiced Apple Pancake

2 tablespoons butter/margarine

2 tablespoons water

1/2 cup sugar

2 tablespoons sugar

1 1/2 pounds (3 to 4 medium) Granny Smith apples, peeled, cored and cut into 8 wedges

3 large eggs

3/4 cup milk

3/4 cup all-purpose flour

1 teaspoon pumpkin pie spice or 1/2 tsp. ground cinnamon

1/4 teaspoon salt

1. Preheat oven to 450 F. In 12- inch cast-iron skillet, heat butter, water and 1/2 cup sugar over medium high heat to boiling. Add apple wedges; cook 12 to 15 minutes or until apples are golden and sugar mixture begins to caramelize, stirring occasionally.

2. Meanwhile, in blender or food processor with knife blade attached, place eggs, milk, flour, pumpkin pie spice, salt and remaining 2 tablespoons sugar, adding liquid ingredients to blender first. Blend until batter is smooth.

3. When apple mixture in skillet is deep golden, pour batter over apples. Place skillet in oven; bake 15 to 17 minutes or until puffed and lightly browned. Serve immediately. Makes 8 servings.

• Each serving: About 210 calories, 6g total fat (3g saturated), 140mg sodium, 36g total carbohydrate, 2g dietary fiber, 5g protein.

©2009 Hearst Communications
 



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