Recipes and Cooking Sweet Skillet Popover 4.1 (10) This apple recipe is an easier and more efficient swap for pie. For dessert, top with whipped cream. At breakfast, scoop on a dollop of yogurt. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on October 25, 2012 Print Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 25 mins Stand Time: 30 mins Bake Time: 25 mins Total Time: 80 mins Servings: 6 Jump to Nutrition Facts Ingredients 3 eggs ½ cup milk 3 tablespoon granulated sugar ¾ teaspoon ground cinnamon 1 cup thinly sliced Braeburn apple (1 medium) 2 tablespoon butter, cut up ½ cup all-purpose flour ½ teaspoon vanilla ⅛ teaspoon salt Powdered sugar Directions Allow eggs and milk to stand at room temperature for 30 minutes. Meanwhile, preheat oven to 425°F. In a small bowl stir together 2 tablespoons of the granulated sugar and 1/4 teaspoon of the cinnamon. Add apple slices; toss until well coated. Place butter in an oven-proof skillet.* Heat skillet in oven about 2 minutes or until butter melts. Remove skillet from oven; swirl skillet to coat surface. Spread apple slices evenly in skillet. Bake about 10 minutes or until apples have softened slightly and butter is bubbling and beginning to brown around the edges. Meanwhile, for pancake batter, in a blender combine eggs, milk, flour, vanilla, salt, the remaining 1 tablespoon granulated sugar, and the remaining 1/2 teaspoon cinnamon. Cover and blend about 1 minute or until well mixed and frothy. Remove skillet from oven. Pour batter evenly over apples. Bake for 25 to 30 minutes or until puffy and golden brown. Cool slightly in skillet on a wire rack. (Note: it will deflate quite a bit.) Dust with powdered sugar. Cut into wedges. *Tip: It's best to use a skillet at least 9 inches wide. In a smaller skillet the pancake will take longer to cook and be more moist and custardlike. Print Nutrition Facts (per serving) 160 Calories 7g Fat 20g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 160 % Daily Value * Total Fat 7g 9% Saturated Fat 3g 15% Cholesterol 105mg 35% Sodium 128mg 6% Total Carbohydrate 20g 7% Total Sugars 11g Protein 5g Vitamin C 1.2mg 6% Calcium 50.5mg 4% Iron 1.1mg 6% Potassium 110mg 2% Folate, total 32.3mcg Vitamin B-12 0.4mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.