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Pennsylvania Apple Pancake Recipe
|Flour||1⁄2 Cup (8 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Butter/Margarine||8 Tablespoon, divided|
|Granulated sugar||3 Tablespoon (Or Adjust To Taste)|
|Cinnamon sugar||1 Tablespoon|
Serving size: Complete recipe
Calories 1985 Calories from Fat 1028
% Daily Value*
Total Fat 117 g179.3%
Saturated Fat 68.5 g342.5%
Trans Fat 0 g
Cholesterol 903.8 mg
Sodium 754.5 mg31.4%
Total Carbohydrates 198 g66%
Dietary Fiber 11.4 g45.6%
Sugars 111.3 g
Protein 30 g60.3%
Vitamin A 77% Vitamin C 1423.6%
Calcium 61.7% Iron 32.3%
*Based on a 2000 Calorie diet
Beat eggs in a medium bowl; add flour, milk and salt and beat.
Slightly lumpy batter makes a light pancake.
Melt 2 tablespoons butter in a large oven proof skillet.
Pour batter into skillet and immediately place in preheated 450°F oven; bake 15 minutes.
Reduce oven temperature to 350°F and bake 10 minutes longer, or until crisp and golden.
While pancake bakes, prepare apples.
Peel, core and cut apples into thin slices.
Melt remaining 6 tablespoons butter in a large skillet.
Saute apples with sugar in butter 5 minutes, or less, just until crisp tender.
Remove baked pancake from oven.
Transfer apples with slotted spoon and place over half of pancake surface.
Fold pancake in half.
Pour butter from skillet over pancake.
Sprinkle generously with cinnamon sugar.
Cut pancake in wedges and serve with lemon.