Recipe courtesy of Erika Durlacher
Apple Pancake
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 414
- Total Fat
- 21
- Saturated Fat
- 12
- Carbohydrates
- 56
- Dietary Fiber
- 5
- Sugar
- 43
- Protein
- 5
- Cholesterol
- 129
- Sodium
- 194
- Total: 45 min
- Prep: 15 min
- Cook: 30 min
Ingredients
4 medium apples
5 tablespoons butter or margarine
6 tablespoons sugar
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
2 eggs, beaten
1/2 cup milk
1/4 teaspoon salt
1/4 cup all-purpose flour
1 tablespoon melted butter
2 tablespoons icing sugar, divided
Directions
- Preheat oven to 450 degrees F.
- Quarter apples; core, peel, and slice lengthwise. Melt butter or margarine in a frying pan. Add apple slices. Cook over medium heat for five minutes.
- Mix sugar, cinnamon, and nutmeg. Sprinkle over apples. Cover and continue cooking over low heat for ten minutes turning once or twice. Set aside.
- Combine beaten eggs, milk, and salt. Beat well. Add flour and beat until batter is smooth.
- Pour into a buttered 10-inch round oven-proof frying pan or deep pie plate. Bake at 450 degrees F for 15 minutes, pricking batter with fork when it puffs in center.
- Reduce heat to 350 degrees F and bake ten minutes longer, pricking if necessary. Spread with melted butter.
- Sprinkle with one tablespoon of the icing sugar. Remove apples with slotted spoon. Place on half of a pancake. Fold over. Sprinkle with remaining icing sugar. Serve immediately. Cut in wedges and serve with apple wedges.