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.




  • Allow eggs and milk to stand at room temperature for 30 minutes. Meanwhile, preheat oven to 425°F.

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  • 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.

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  • 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.

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  • 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.

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  • 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.

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  • 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.

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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.

Nutrition Facts

160 calories, 7 g fat (3 g saturated fat, 1 g polyunsaturated fat, 2 g monounsaturated fat), 105 mg cholesterol, 128 mg sodium, 20 g carbohydrates, 1 g fiber, 11 g sugar, 5 g protein.


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