So I decided to make my own. I found the recipe at Epicurious, but changed it up a little, because I wanted to reduce the sugar, and use whole wheat.
|Apples cooking in the melted butter...are you drooling?|
- 1 cup skim milk
- 4 large eggs
- 2 tablespoons raw cane sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/3 cup all purpose flour
- 1/3 cup whole wheat flour
- 1/8 tsp baking powder
- 4 tablespoons (1/2 stick) unsalted butter
- 4 apples cored, thinly sliced
- 1 tablespoons (packed) golden brown sugar (I used splenda brown sugar)
- 1/2 TB ground cinnamon
Preheat oven to 425°F. Whisk milk, eggs, sugar, vanilla, salt, and cinnamon in large bowl until well blended. Add flour and baking powder and whisk until batter is smooth. Place butter in 13x9-inch glass baking dish. Place dish in oven until butter melts, about 5 minutes. Remove dish from oven. Place apple slices in overlapping rows atop melted butter in baking dish. Return to oven and bake until apples begin to soften slightly and butter is bubbling and beginning to brown around edges of dish, about 10 minutes.
|The finished stuff!|
Pour batter over apples in dish and sprinkle with brown sugar. Bake pancake until puffed and brown, about 20 minutes. Sprinkle with powdered sugar, if desired. Serve warm. It makes 4 servings.
Totally easy! Because there's less sugar, it's not as sweet, but you still don't need syrup because of the apples and cinnamon. It was really light and fluffy, although it loses puff fast once you cut into it.