Apple-Filled Pancake Recipe
Ingredients
| Sliced apples | 4 Cup (64 tbs), peeled | |
| Butter/Margarine | 1⁄4 Cup (4 tbs), melted | |
| Sugar | 1⁄3 Cup (5.33 tbs) | |
| Ground cinnamon | 1⁄4 Teaspoon | |
| Ground nutmeg | 1⁄8 Teaspoon | |
| All purpose flour | 1⁄2 Cup (8 tbs) | |
| Salt | 1⁄4 Teaspoon | |
| Eggs | 2 | |
| Milk | 1⁄2 Cup (8 tbs) | |
| Butter/Margarine | 3 Tablespoon, melted, divided | |
| Powdered sugar | 2 Tablespoon, divided |
Nutrition Facts
Serving size
Calories 444 Calories from Fat 214
% Daily Value*
Total Fat 24 g37.4%
Saturated Fat 14.4 g72%
Trans Fat 0 g
Cholesterol 163 mg54.3%
Sodium 171.7 mg7.2%
Total Carbohydrates 53 g17.7%
Dietary Fiber 3.2 g12.9%
Sugars 37 g
Protein 6 g12.4%
Vitamin A 16.9% Vitamin C 8.4%
Calcium 6.4% Iron 7.6%
*Based on a 2000 Calorie diet
Directions
Stir in sugar, cinnamon, and nutmeg, cover and simmer an additional 10 minutes.
Set aside.
Combine flour and salt in a mixing bowl, gradually beat in eggs and milk, mixing well.
Pour 1 tablespoon melted butter in a 10-inch ovenproof skillet.
Add egg mixture to skillet, bake at 450° for 10 minutes.
Watch pancake closely after 5 minutes baking time, as pancake puffs up, immediately puncture it with a fork.
Repeat puncturing as pancake continues to puff up.
Lower temperature to 350°; bake an additional 5 minutes. (Pancake will have lumpy appearance.)
Remove pancake from oven, drizzle with 1 tablespoon butter, and sprinkle with 1 tablespoon powdered sugar.
Spoon apple mixture onto half of pancake, fold other half over apples.
Drizzle top with remaining 1 tablespoon butter, and sprinkle with 1 tablespoon powdered sugar.
Garnish with apple slices sauteed in butter, if desired.
Chef
 of IMG_1058.JPG)
