| Total sodium per serving: 71mg |
Total calories per serving: 356 |
Servings: 4 |
Prep: 10 min Cook: 22 min Total Time: 35 min
Ingredients:
- 2 cooking apples (Gala)
- 5 tbsp unsalted butter
- 1 cup all-purpose flour
- 1 cup milk
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 tsp grated nutmeg
- Powdered sugar (optional)
- Maple syrup (optional)
Directions:
1. Pre-heat oven to 475°F.
2. After the apples have been peeled and cored, slice thinly to make at least 1 ½ cups of slices.
3. Put 3 tbsp of the unsalted butter in a non-stick skillet, place over medium low heat. When the butter has melted, add the apple slices and sauté them until they are just tender. You could also put them in a small casserole dish and soften them in the microwave for about 6 minutes, stirring them around every 2 minutes.
4. Add the flour, milk, eggs, vanilla and nutmeg to a medium sized bowl and beat well with a fork until all ingredients are well combined and the batter is smooth and without any lumps.
5. Put a cast iron skillet in the oven (9-10 inch size) for at least 5 minutes. The skillet must be very hot.
6. When the skillet it hot, put the 2 additional tbsp of butter into it, put the pan back into the oven for the butter to melt but not brown.
7. When the butter has melted remove the skillet from the oven and swirl the butter around to make sure the entire bottom and sides of the skillet are coated.
8. Arrange the sautéed apple slices over the melted butter and the pour the batter over the slices.
9. Place the skillet back into the oven and bake for about 6 minutes.
10. Lower the heat to 425°F and bake for another 12-14 minutes. The pancake should be puffy, with brown edges and a slightly browned top.
11. Remove the skillet from the oven and using oven mitts carefully tip the pancake upside down onto a prepared platter that is large enough to hold it.
12. Sprinkle the pancake with powdered sugar, if desired. Cut into 4 sections and serve with maple syrup.
Makes 4 servings, each serving without the powdered sugar and maple syrup has 356 calories, 71mg sodium, 39.7g carbohydrates
Note: this pancake also makes a nice dessert with ice cream or custard with a sprinkle of cinnamon.
Original recipe found at recipeland.com, rewritten and modified for low sodium.
