Ingredients
- 1 1/2 teaspoons Butter
- 1 1/2 teaspoons Canola oil
- 4 Granny Smith apples, peel, core & slice
- 3 tablespoons Granulated sugar
- 1/2 teaspoon Vanilla extract
- 1/4 teaspoon Ground cinnamon
- 1 cup Apple cider
- 3 lrg eggs
- 1/4 cup All-purpose flour
- 2 teaspoons Granulated sugar
- 1/4 teaspoon Salt
- 3/4 cup 1%% low-fat milk
- Confectioner's sugar, for dusting
Make it step by step
- TO MAKE TOPPING: In a large nonstick skillet, heat butter and oil over medium heat until melted. Add apples and sugar; cook, stirring, until apples are tender and golden, about 20 minutes. Stir in vanilla and cinnamon.
- Meanwhile, in a medium saucepan, bring apple cider to a boil over medium-high heat. Cook until reduced to 1/3 cup, 10 to 15 minutes. Stir into sauteed apples. Set aside. (The topping will keep, covered, in the refrigerator for up to 2 days. Reheat before serving.)
- TO MAKE PANCAKE: Preheat oven to 400 F. Lightly oil a 12-inch cast-iron or other ovenproof skillet or coat it with nonstick spray.
- In a mixing bowl, whisk eggs, flour, sugar and salt until smooth. Gradually add milk, whisking until smooth.
- Pour batter into prepared skillet and bake for 15 minutes.
- Reduce oven temperatur to 350; bake for 15 minutes more, or until pancake is golden and puffed. (Pancake will deflate when removed from oven.)
- Dust pancake with confectioners' sugar and cut into wedges. Serve immediately, with warm apple topping.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.