Puffy Baked Apple Pancake
Rich and fluffy, this fruit-filled dish works well as breakfast or dessert.
Makes 8 servings.
Variety Tip: Try substituting other Ontario apples such as Cortland, Golden Delicious, Idared or Jonagold apples.
|1 cup||flour||(250 mL)|
|1 1/2 cups||milk||(375 mL)|
|1 tbsp||granulated sugar||(15 mL)|
|1/4 cup||butter||(60 mL)|
|2||Ontario Crispin apples, peeled, cored and cut into 1/2-inch (1 cm) thick slices|
|1||Ontario Empire apple, peeled, cored and cut into 1/2-inch (1 cm) thick slices|
|1/2 tsp||cinnamon||(2 mL)|
|3 tbsp||brown sugar||(45 mL)|
See video demonstration: https://youtu.be/a4Z0tEnzECU
Preheat over to 425ºF (220ºC)
Whisk together eggs, flour, milk, granulated sugar and salt; set aside.
In 10-inch (25 cm) cast iron or heavy-bottomed ovenproof skillet, melt butter over medium-high heat; cook apples and cinnamon, stirring often, for 8 to 10 minutes or until apples are tender. Sprinkle with brown sugar; cook for 2 to 3 minutes or until brown sugar dissolves and caramelizes.
Pour batter over apples; transfer to oven and bake for 20 to 30 minutes or until pancake is set, puffed and golden brown.
Per 1/8 pancake: about 220cal, 6g pro, 9g total fat (5g sat fat), 29g carb, 2g fibre, 90mg chol, 120mg sodium. % RDI: 10% vitamin A, 6% vitamin C, 6% calcium, 8% iron.print