Straight from the oven, this puffy, airy pancake will elicit major oohs and aahs from your crowd. Be sure to use low-fat or fat-free milk--the pancake will puff higher. Like a soufflé, it will begin to deflate as soon as it leaves the oven, though that won't affect the flavor.
1 large Gala apple, peeled and sliced
1 tablespoon granulated sugar
3 tablespoons butter, divided
2 large eggs
1/2 cup fat-free or low-fat milk
1/2 cup all-purpose flour, sifted
1/2 teaspoon ground cinnamon
1/4 teaspoon table salt
1/4 teaspoon ground nutmeg
1 cup sour cream
1/2 cup firmly packed light brown sugar
1 to 4 Tbsp. apple cider or orange juice
Garnish: powdered sugar
How to Make It
Preheat oven to 450°. Heat a 10-inch cast-iron skillet over medium-high heat 5 minutes. Toss together apple slices and sugar in a small bowl. Melt 1 Tbsp. butter in skillet. Add apples, and sauté 3 to 5 minutes or until tender. Remove apples from skillet, and wipe skillet clean.
Whisk together eggs and milk in a medium bowl. Whisk in flour and next 3 ingredients. Melt remaining 2 Tbsp. butter in skillet over medium-high heat. Immediately pour egg mixture into hot skillet, and top with cooked apples.
Bake at 450° for about 20 minutes or until pancake is golden and puffed.
Meanwhile, stir together sour cream and brown sugar in a small microwave-safe bowl. Microwave at HIGH 45 seconds. Whisk until sugar dissolves. Stir in apple cider, 1 Tbsp. at a time, until desired consistency is reached. Serve with hot pancake.
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I've never made anything like this before, and was so happy with how it turned out. Crazy easy and crazy tasty. Cannot wait to make it again! Agree with another reviewer that you only need about half of the sour cream topping. Also, this serves more like 4 people, not 6.
Great recipe!!! I wasn't sure what to expect going into it. The crust came out very nice - thin, fluffy and light. Best if eaten right away (wish I knew this, because I made it before dinner). Next time I would reduce ingredients for the sour cream/brown sugar sauce at least in half, because I had way too much left over. I would recommend slicing the apples very thinly (about 1/8 in) so they bake well. One thing I did different is toss the apples in corn starch before tossing them in sugar (I heard it on a cooking show - I believe it's supposed to prevent them from drying out). Came out great, will definitely make again!
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