Big Apple Pancake for Two
250kcal
Ingredients
- 2 medium apples peeled, cored, and thinly sliced
- 1/2 cup all-purpose flour
- 1/2 cup milk
- 2 large eggs
- 2 tablespoons butter
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- A pinch of salt optional
- Powdered sugar for serving, optional
Equipment
- 1 heavy ovenproof skillet (cast iron works best)
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Spatula
Method
- Preheat the Oven: Preheat your oven to 400°F (200°C) and place a heavy ovenproof skillet inside to heat up.
- Prepare the Apples: Peel, core, and slice the apples into thin wedges. Once the oven is preheated, carefully remove the skillet from the oven and melt 2 tablespoons of butter in it over medium heat. Add the apples, sprinkle with 2 tablespoons of sugar and 1 teaspoon of cinnamon, and cook for about 5 minutes until the apples soften and become golden.
- Make the Batter: In a mixing bowl, whisk together 1/2 cup of all-purpose flour, 1/2 cup of milk, and 2 large eggs until smooth. Optionally, add a pinch of salt.
- Bake the Pancake: Pour the batter evenly over the caramelized apples in the skillet. Return the skillet to the oven and bake for 15-20 minutes, or until the pancake is puffed up and golden brown.
- Serve: Remove from the oven and allow the pancake to cool slightly. Dust with powdered sugar (optional) and serve warm.
Nutrition
Serving150gCalories250kcalCarbohydrates34gProtein7gFat10gSaturated Fat4gPolyunsaturated Fat1gMonounsaturated Fat7gCholesterol115mgSodium180mgPotassium220mgFiber3gSugar18gVitamin A350IUVitamin C4mgCalcium80mgIron1mg
Notes
- Apple Variety: Tart apples like Granny Smith or Braeburn work best for balancing sweetness and tartness, but you can experiment with other apple varieties as well.
- Texture: For a crispier edge, ensure that the skillet is preheated properly before adding the butter and apples.
- Toppings: Feel free to top with maple syrup, whipped cream, or fresh fruit for added sweetness and texture.
- In: Substitute eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water) and butter with coconut oil or a plant-based butter. Use almond milk or another plant milk for a dairy-free version
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