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Nutrition Facts
Serving Size 1 (176g) Recipe makes 8 servings
Calories 224
Calories from Fat 52		(23%)
Amount Per Serving		%DV
	Total Fat 5.8g	8%
	Saturated Fat 1.6g	8%
	Monounsaturated Fat 2.3g
	Polyunsaturated Fat 1.2g
	Trans Fat 0.0g
Cholesterol 82mg		27%
Sodium 144mg		6%
Potassium 184mg		5%
Total Carbohydrate 40.1g		13%
	Dietary Fiber 2.8g	11%
	Sugars 26.6g
Protein 4.6g		9%
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Puffy Apple Pancakes

Recipe #390798 | 40 min | 25 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Chef Ryley
Sep 17, 2009

This recipe is great for a sunday morning breakfast. And unless you are a fast cooker you don't need to pre-heat the oven untilstep 2 or 3. P.S. happy cooking P.S.S. 6 granny smith apples are advised but I use 7 or sometimes 8. You also don't need to use granny smith apples I just do because then it is sour and sweet.

SERVES 8 (change servings and units)

Ingredients

2 tablespoons margarine or butter
1/2 cup sugar
6 medium granny smith apples, peeled, cut, and each cut into 8 wedges
3 large eggs
3/4 cup milk
3/4 cup flour
1/4 teaspoon salt
2 tablespoons sugar

Directions

1
Preheat oven to 425 degrees F.In 12 inch skillet, with oven safe handle, heat margarine or butter, 1/2 cup sugar and 1/4 to boiling over medium high heat. Add apple wedges and cook for about 15 minuets stirring occasionally until apples are golden brown and begin to caramelize.
2
Meanwhile, in blender, at medium speed, or in food processer, with knife blade attatched, blend eggs, milk, flour, salt , and remaining 2 tablespoons of sugar until batter is smooth.
3
When apple mixture is golden brown and lightly caramelized, pour batter over apples. Place skillet in oven; bake pancake 15 minuets or until puffed and golden. Serve immediately.