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Categories:Viewed: 131 - Published at: 8 years ago
Ingredients
- 4 c. flour
- 1 3/4 c. sugar divided
- 3 x Large eggs separated
- 3 whl Large eggs
- 2 3/4 c. lowfat milk
- 1 Tbsp. vanilla extract
- 1/2 c. butter plus
- 2 Tbsp. butter
- 6 x Granny Smith or possibly Pippin apples peeled, cored, and cut into 6 wedges
- 1 Tbsp. cinnamon Lowfat sour cream (optional) Jam or possibly marmalade (optional)
Method
- Mix flour, 3/4 c. sugar, egg yolks, Large eggs, lowfat milk and vanilla in large bowl.
- Let stand 15 min, then strain.
- Whip egg whites till stiff, then fold into flour mix.
- Heat 1/4 c. butter in 10-inch skillet over medium-high heat.
- Add in apple slices and cook till lightly softened, about 5 min.
- Set aside.
- Return 1/6 of apples to skillet.
- Add in 1 Tbsp.
- butter, then 1 1/4 c. batter.
- Cook over medium heat till brown on bottom, about 4 min.
- Turn over and cook 1 minute.
- Mix 1 c. sugar with 1 Tbsp.
- cinnamon.
- Sprinkle 1 Tbsp.
- cinnamon sugar over pancake.
- Remove from pan, cut into wedges and keep hot.
- Repeat process for remaining pancakes, starting by returning 1/6 of apples to skillet, adding 1 Tbsp.
- butter and 1 1/4 c. batter and cooking, till all pancakes are finished and no batter remains.
- Top each with extra cinnamon sugar.
- Serve hot pancakes with lowfat sour cream, jam or possibly marmalade, if you like.
- This recipe yields 6 (10-inch) pancakes, 12 servings.
