Puff Pancake GLUTEN FREE
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 APPLES4 EGGS2/3 CUP FLOUR1 TBSP SUGAR1/2 TSP SALT2/3 CUP MILK2 TBSP BUTTER OR BUTTER SUBSTITUTE1/2 TSP CINNAMON1 CUP PACKED BROWN SUGAR
PREHEAT OVEN 400
PEEL, HALVE, AND CORE APPLES CUT IN SLICES. WHIP EGGS. ADD FLOUR, SUGAR, SALT AND MILK AND BLEND UNTIL SMOOTH. SPRAY A 9 INCH PIE PAN. pOUR THE BATTER INTO A PAN AND BAKE 15 MINUTES. MELT BUTTER IN A LARGE SAUTE PAN OVER MEDIUM HIGH HEAT ADD APPLES AND CINNAMON AND COOK, STIRRING OCCASIONALLY FOR 10 TO 15 MINUTES OR UNTIL APPLES ARE TENDER. STIR THE BROWN SUGAR INTO THE APPLES AND REMOVE FROM HEAT. REMOVE PAN FROM OVEN AND SPOON THE APPLES OVER THE PANCAKE. REDUCE HEAT TO 350 AND COOK FOR 10 MINUTES. CUT INTO 6 PIECES AND SERVE WARM OR AT ROOM TEMPERATURE
Number of Servings: 6
Recipe submitted by SparkPeople user RESEARCHHER.
PEEL, HALVE, AND CORE APPLES CUT IN SLICES. WHIP EGGS. ADD FLOUR, SUGAR, SALT AND MILK AND BLEND UNTIL SMOOTH. SPRAY A 9 INCH PIE PAN. pOUR THE BATTER INTO A PAN AND BAKE 15 MINUTES. MELT BUTTER IN A LARGE SAUTE PAN OVER MEDIUM HIGH HEAT ADD APPLES AND CINNAMON AND COOK, STIRRING OCCASIONALLY FOR 10 TO 15 MINUTES OR UNTIL APPLES ARE TENDER. STIR THE BROWN SUGAR INTO THE APPLES AND REMOVE FROM HEAT. REMOVE PAN FROM OVEN AND SPOON THE APPLES OVER THE PANCAKE. REDUCE HEAT TO 350 AND COOK FOR 10 MINUTES. CUT INTO 6 PIECES AND SERVE WARM OR AT ROOM TEMPERATURE
Number of Servings: 6
Recipe submitted by SparkPeople user RESEARCHHER.
Nutritional Info Amount Per Serving
- Calories: 299.1
- Total Fat: 5.7 g
- Cholesterol: 143.9 mg
- Sodium: 488.5 mg
- Total Carbs: 71.2 g
- Dietary Fiber: 1.9 g
- Protein: 5.6 g
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