Apple Pancake
Servings
4Serving size
1/4 PancakeLeftovers are very good. Wrap tightly after it is cooled and then refrigerate.
Ingredients
| 2 lbs Granny Smith apples (about 4 medium apples) |
| 2 pat (1 inch sq, 1/3 inch high) Unsalted butter |
| 1/2 cup Z-Sweet / Stevia |
| 1/4 cup Water |
| 3 large Egg white(s) |
| 1 large Egg yolk(s) |
| 3/4 cup Reduced fat buttermilk |
| 3/4 cup Enriched all purpose white flour |
| 1/4 tsp. Salt |
| 2 Tbsp. Z-Sweet / Stevia |
| 2 pat (1 inch sq, 1/3 inch high) Unsalted butter |
Instructions
Preheat oven to 425°F.
In a 12 inch iron skillet (or non-stick skillet) heat the butter, Z-sweet 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 Z-sweet 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 and place the 2 tsp.. butter on top of the pancake to melt. Serve immediately.
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Special Diet Information
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Lactose
Avoid this recipe if you are lactose intolerant.
Recipe Notes
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.