Whole Wheat Dutch Baby Pancake with Sautéed Applies

Mrs.Dr.Fork

subheading: For the apples:

1 large apple, cored and thinly sliced

1 tablespoon of butter

¼ teaspoon cinnamon

⅛ teaspoon allspice

1 to 2 teaspoons maple syrup

subheading: For the pancake:

½ cup whole wheat pastry flour

½ teaspoon cinnamon

4 eggs

½ cup lowfat milk

¼ teaspoon vanilla extract

1½ tablespoons butter

subheading: To serve:

fresh lemon juice (optional)

powdered sugar (optional)

Preheat the oven to 425°F.

Heat a non-stick skillet over medium heat and melt 1 tablespoon butter. When the butter is melted, toss in the sliced apple. Sprinkle with cinnamon and allspice, and cook for about 5 minutes until the apples soften. Near the end of cooking, add 1 to 2 teaspoons maple syrup to taste.

In a blender, crack the 4 eggs and pulse a few times. Add the flour, milk, cinnamon, and vanilla. Pulse a few times, then blend for 5-0 seconds until completely combined. Melt 1½ tablespoons of butter in a 10 inch cast iron skillet. Tilt the pan to coat the bottom and partially up the sides of the pan. Pour the batter into the hot pan and transfer it immediately to the preheated oven. Let it bake for 20 to 25 minutes until the sides and top are golden brown, the pancake is puffy, and there is no more raw batter. Let cool slightly, then top with the sautéed apples. Squeeze lemon juice over the top (optional) and serve warm.

Page footer