Recipe by Laura2of7
From "Food & Wine". I haven't yet tried this, but I needed to know the calorie count, so I am posting it here first. It looks good, and maybe it's not as "bad" as it looks. Please post a review if you make this so I'll know if it's worth the calories. One thing I would change is to replace the non-stick skillet with cast iron or maybe stainless steel.
Top Review by Boomette
DH said it was a little bland. So next time I'll add cinnamon. I baked it the time that you wrote and it seemed perfect. It was golden and puffed. I let it rest the 5 minutes. When I inverted it and sliced it, it was too moist. It was not perfectly baked. So I had to cook the pieces separately in the microwave for 1 minute. Next time I'll bake it 30 minutes or check with a knife inside. Me and my son liked it so much with maple syrup. Thanks Laura :) Made for PAC Spring 2013
- 2 tablespoons unsalted butter
- 2 golden delicious apples, peeled, halved, cored and sliced 1/2 inch thick
- 3 tablespoons sugar, divided
- 1 tablespoon fresh lemon juice
- 1⁄4 cup pure maple syrup
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 pinch salt
- 4 large eggs, separated
- 1 cup milk
Directions See How It's Made
- Preheat the oven to 375°. In a 10 1/2-inch nonstick ovenproof skillet, melt the butter. Add the apples, 1 tablespoon of the sugar and the lemon juice and cook over moderately high heat, stirring occasionally, until the apples are golden, about 6 minutes. Add the maple syrup and simmer over low heat until thickened, about 1 minute. Spread the apples in an even layer and remove the pan from the heat.
- In a medium bowl, whisk the flour with the baking powder and salt. In a measuring cup, whisk the egg yolks with the milk and the remaining 2 tablespoons of sugar. Whisk the liquid into the dry ingredients.
- In a medium bowl, using a handheld electric mixer, beat the egg whites at medium speed until firm peaks form, about 2 minutes. Fold the beaten whites into the batter and scrape it over the apples, spreading the batter to the edge.
- Bake the pancake in the upper third of the oven for about 20 minutes, until it is golden, puffed and set. Let the pancake cool for 5 minutes. Run a knife around the edge to loosen the pancake, then invert it onto a serving plate. Replace any apples that may have stuck to the pan. Cut the pancake into wedges and serve at once with additional warmed maple syrup.