Categories:Viewed: 53 - 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.