APPLE TOPPING
1 1/2 ts Butter
1 1/2 ts Canola oil
4 Granny Smith apples; peel,
-core & slice
3 tb Granulated sugar
1/2 ts Vanilla extract
1/4 ts Ground cinnamon
1 c Apple cider
PANCAKE
3 Large eggs
1/4 c All-purpose flour
2 ts Granulated sugar
1/4 ts Salt
3/4 c 1% low-fat milk
Confectioner’s sugar; for
-dusting
TO MAKE TOPPING: In a large nonstick skillet, heat butter and oil over
medium heat until melted. Add apples and sugar; cook, stirring, until
apples are tender and golden, about 20 minutes. Stir in vanilla and
cinnamon.
Meanwhile, in a medium saucepan, bring apple cider to a boil over
medium-high heat. Cook until reduced to 1/3 cup, 10 to 15 minutes. Stir
into sauteed apples. Set aside. (The topping will keep, covered, in the
refrigerator for up to 2 days. Reheat before serving.)
TO MAKE PANCAKE: Preheat oven to 400F. Lightly oil a 12-inch cast-iron or
other ovenproof skillet or coat it with nonstick spray.
In a mixing bowl, whisk eggs, flour, sugar and salt until smooth. Gradually
add milk, whisking until smooth.
Pour batter into prepared skillet and bake for 15 minutes.
Reduce oven temperatur to 350; bake for 15 minutes more, or until pancake
is golden and puffed. (Pancake will deflate when removed from oven.)
Dust pancake with confectioners’ sugar and cut into wedges. Serve
immediately, with warm apple topping.
Yields
4 Servings