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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 195.8
  • Total Fat: 8.2 g
  • Cholesterol: 2.9 mg
  • Sodium: 454.2 mg
  • Total Carbs: 24.3 g
  • Dietary Fiber: 3.3 g
  • Protein: 8.5 g

View full nutritional breakdown of Apple Pancake calories by ingredient
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Apple Pancake

Submitted by: AURALEEM
Apple Pancake

Introduction

This fantastic pancake takes just a little prep time, but once you've tried it you'll want to make it again and again! This fantastic pancake takes just a little prep time, but once you've tried it you'll want to make it again and again!
Number of Servings: 4

Ingredients

    1 1/4 c peeled, cored apple slices (1/4" slices)
    1/4 c Splenda (or 1/4 c sugar)
    2 tsp. cinnamon
    3/4 c Egg Beaters (or 3 eggs), room temperature
    1/2 tsp salt
    1/2 c flour
    1/2 c milk, room temperature
    1/2 tsp vanilla
    6 tbs butter or margarine


Directions

Preheat oven to 425 degrees. Place oven rack on the middle rack of your oven. Measure out milk and eggs and set on counter to allow to get to room temperature.

Peel, core and slice 1-2 tart apples. You want about 1 1/4 c sliced apples when finished.

In a small bowl combine Splenda & cinnamon. Set aside.

In a large bowl combine eggs, milk, flour, salt, and vanilla and beat until smooth. Mixutre will be very thin, but smooth and creamy. Set aside.

In a large heavy ovenproof frying pan or a cast-iron skillet (about 10"), melt margarine over medium heat. Add sliced apples and sprinkle with cinnamon sugar mixture. Stir and cook for 5-7 minutes until apples are slightly cooked. Remove pan from heat.

Pour prepared batter over apples in frying pan. Place pan in the preheated over and bake for approximately 20 minutes, or until puffed above the sides of the pan and lightly browned. It may puff irregularly, it's ok! Remove pan from oven.

Remove pancake from frying pan by flipping upside down onto a serving platter. Applis and cinnamon will be on the top. Once out of the oven, the pancake will begin to deflate.

To serve, cut into serving size wedges and transfer to individual plates. One standard serving is 1/4 of the pancake. You can top it with powdered sugar or just serve it as it is!

Makes 4 servings


Number of Servings: 4

Recipe submitted by SparkPeople user AURALEEM.






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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    Ive made this before, but instead of all the butter i used butter flavored Pam for cooking the apples... Its REALLY a great breakfast and everyone LOVES it - 4/25/09

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  • Very Good
    1 of 1 people found this review helpful
    pretty easy to make. didn't really come out as a pancake on the first try though. I will make this again - 10/27/08

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  • Incredible!
    1 of 1 people found this review helpful
    I made a few changes based on what I had in my kitchen. I subbed whole wheat flour for white flour. I only had 2 eggs, so I increased milk to 3/4 cup and decreased eggs to 2. Also I used Crisco instead of butter.
    This makes a very tasty and filling pancake. 1/4 of the pan is a good portion. - 10/21/08

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  • This was great! You don't need that much butter, I ended up pouring out about half, and I used whole wheat flour and splenda brown sugar. My husband and son LOVED it but it's almost more desert than breakfast. - 2/13/10

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  • I used 3 small baking apples - prob 1.5 cups to 2. I used only 3 tbs of butter and think it could have been even less! I loved it, could have eaten the whole thing! - 8/15/09

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  • This was great! My husband made this today. - 3/27/09

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  • 0 of 1 people found this review helpful
    Sounds wonderful! 081023 - 10/23/08

    Was this review helpful?   yes  No