Berkshire Apple Pancake
Nutrition
Calories: 527 kcalCarbohydrates: 95 gProtein: 20 gFat: 19 gSaturated Fat: 14 gCholesterol: 137 mgSodium: 375 mgFiber: 7 gSugar: 43 gVitamin A: 16.175 IUCalcium: 153 mgIron: 13 mg
Ingredients
- 3 whole apples
- 3 whole eggs beaten
- 3 cup flour
- 1-1/2 tbsp baking powder
- 3/4 tsp salt
- 5 tbsp sugar
- 2 cups milk
- ¾ teaspoon vanilla extract
- 3/4 tsp ground cinnamon
- 5 tbsp butter melted
- 1/4 cup light brown sugar firmly packed
Instructions
- Preheat the oven to 450°.
- Peel and core the apples. Coarsely chop 2-1/2 of the apples. Slice the remaining 1/2 apple into thin spirals for garnish on top. Brush the spirals with lemon juice to prevent them from darkening, and set them aside.
- Mix the eggs, flour, baking powder, salt, sugar, milk, vanilla, cinnamon, and the chopped apples together in a bowl. Beat until they are combined, although the batter will remain lumpy.
- Melt the butter in a 10-in cast iron frying pan. Pour the batter into the pan, and arrange the reserved apple spirals on top.
- Bake the pancake in the oven at 450° for 15 minutes. Then turn the oven down to 350° and continue to bake the pancake an additional 40 minutes, or until a toothpick inserted in the center comes out clean. Remove the pan from the oven and allow it to rest for 5 minutes.
- Sprinkle the brown sugar over the top of the pancake, cut into wedges, and serve with the warm maple syrup.