This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is NOT safe for those who are sensitive to gluten.
"If you want to make an apple pie from scratch, you must first create the universe..."
-Carl Sagan, Astronomer
A dish like this one is perfect for a special occasion brunch. The best part is that if there are leftovers, they make good desserts a day or two later.
I think that the Apple Pancake recipe should be made in a cast iron skillet - the old fashioned pan your grandmother used. Maybe it's just that it feels traditional to me, but other pans that I have used are simply not heavy enough.
When you buy a cast iron pan you need to cure it to keep food from sticking. Here's how:
It is best to clean any porous skillet without detergent because soaps strip the oils (and thus your "cure") from the pan. Simply rinse the pan with hot water and wipe clean. For food that is stuck to the pan, scrub gently with salt or a plastic scrub pad.
Servings = 4 | Serving size =1/4 Pancake
Cooking Time = 30 Minutes
Leftovers are very good. Wrap tightly after it is cooled and then refrigerate.
|2 lbs||granny smith apples (about 4 medium apples)|
|2 tsp||unsalted butter|
|1/2 cup||Splenda or stevia|
|3 large||egg whites|
|1 large||egg yolk|
|3/4 cup||non-fat buttermilk|
|3/4 cup||all purpose white flour|
|2 Tbsp||Splenda or stevia|
|2 tsp||unsalted butter|
Peel and core apples. Slice very thin (about 1/8 inch thick).
Preheat oven to 425°F.
In a 12 inch iron skillet (or non-stick skillet) heat the butter, Splenda and water until boiling. Add apples and cook about 15 minutes. Stir the apples gently about every 3 minutes. As the apples cook the liquid will reduce and the mixture will turn a light golden brown caramel color. The bottom of the apples should be a caramel brown.
While the apples are cooking place the eggs whites, egg yolk, buttermilk, flour, salt and the 2 tablespoons Splenda in a blender. Blend until smooth.
When the apples are caramelized pour the flour/buttermilk mixture over the apples so that the liquid covers them completely.
Transfer the pan to the oven and bake for about 15 – 18 minutes. The pancake is done when it is brown on top. It will puff slightly as it cooks.
Remove from the oven an place the 2 tsp. butter on top of the pancake to melt.
Serving size = 1/4 Pancake
Servings = 4
Amount Per Serving
|Calories 205||Calories from Fat 50|
|% Daily Value|
|Total Fat 6g||9%|
|Saturated Fat 3g||16%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 31g||10%|
|Dietary Fiber 2g||10%|
|Vitamin A 4%||Vitamin C 6%|
|Calcium 7%||Iron 7%|
|Vitamin K 1 mcg||Potassium 218 mg|
|Magnesium 17 mg|