Recipe courtesy of Christian Paier
Apple Pancakes
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 502
- Total Fat
- 15
- Saturated Fat
- 6
- Carbohydrates
- 79
- Dietary Fiber
- 5
- Sugar
- 60
- Protein
- 13
- Cholesterol
- 341
- Sodium
- 265
Ingredients
For pancake batter:
7 large eggs
1 Tbs. pure vanilla extract
3/4-cup granulated sugar
1/2-cup all-purpose flour
1 1/2 tsp. baking powder
For apples:
2 Tbs. unsalted butter
3 Golden Delicious apples, peeled if desired, cored and cut into 1/2-inch wedges
1 1/2 tsp. ground cinnamon
1 1/2 Tbs. granulated sugar
1 Tbs. confectioner's sugar
1/4-cup creme fraeche
1 cup strawberries for garnish
Directions
- PANCAKE BATTER: In a blender or food processor, combine eggs, vanilla and sugar and blend for about 15 seconds or until combined. Add flour and baking powder and mix for 60 seconds or until very smooth.
- APPLES: Preheat broiler to medium high. Heat a 12-inch nonstick skillet over medium heat and add butter. Add apples and saute for four to five minutes or until softened. Add cinnamon and sugar, sprinkling them evenly over apples until glazed and slightly translucent at the edges.
- ASSEMBLY: Distribute apples evenly in skillet and pour batter over them. (You may also make four individual pancakes, using a smaller pan. Just use one fourth of the apples and one fourth of the batter for each.) Cook until the bottom seems quite firm, about eight minutes.
- Transfer pan to broiler and, watching carefully, cook until pancake is firm throughout and golden on top. Cut pancake into four wedges and transfer them, apple side up, to serving plates. Sprinkle with confectioner's sugar, place a dollop of creme fraeche on top and garnish with strawberries.