Puffed Apple Pancakes
Yield
4 servingsPrep
5 minCook
15 minReady
20 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | stick |
butter
melted, 4 tablespoons |
|
| 4 | large |
eggs
beaten |
|
| ¾ | cup |
milk
do not use lowfat or non-fat |
|
| ¾ | cup |
all-purpose flour
|
|
| 1 | each |
apples
peeled, cored, sliced |
|
| ¼ | cup |
brown sugar, dark
firmly packed |
*
|
| 2 | tablespoons |
lemon juice
|
|
| 1 | x |
maple syrup
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 56.5 | g |
butter
melted, 4 tablespoons |
|
| 4 | large |
eggs
beaten |
|
| 177 | ml |
milk
do not use lowfat or non-fat |
|
| 177 | ml |
all-purpose flour
|
|
| 1 | each |
apples
peeled, cored, sliced |
|
| 59 | ml |
brown sugar, dark
firmly packed |
*
|
| 3E+1 | ml |
lemon juice
|
|
| 1 | x |
maple syrup
|
*
|
Directions
Preheat oven to 425 degrees F.
Place 4 custard cups on cookie sheet.
Pour 1 tablespoon butter into each custard cup.
Combine eggs, mik and flour and stir until just blended.
Divide batter among custard cups.
Toss apple slices with sugar and lemon juice until coated.
Arrange apple slices in spoke pattern over batter.
Bake until pancakes are puffed and golden, 15 minutes.
Serve with syrup
