Puffy Dutch Pancake w Caramelized Apples
If you haven’t tried Dutch Pancakes you are totally in for a treat! These EASY, hands-free, oven baked pancakes cook up light and puffy right in a skillet – no flipping required. My version features yummy, gooey, caramelized cinnamon apples that cook right in the same pan (so you can even skip the syrup if you’re watching sugars).
Just WW 8 on Green & 6 on Blue or Purple plans.
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Ingredients
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2 tablespoons unsalted butter | |
2 apples peeled, sliced thinly | |
1/4 cup dark brown sugar divided | |
1 teaspoon cinnamon divided | |
1/4 teaspoon ginger | |
pinch nutmeg | |
4 eggs | |
3/4 cup low-fat milk | |
1/2 teaspoon vanilla extract | |
3/4 cup flour | |
1/2 teaspoon table salt | |
1 tablespoon confectioners sugar for dusting | |
optional lemon wedges for serving |
Nutritional Information
216kcal
Calories
31g
Carbohydrates
6g
Protein
7g
Fat
3g
Saturated Fat
121mg
Cholesterol
253mg
Sodium
175mg
Potassium
2g
Fiber
16g
Sugar
340IU
Vitamin A
2.8mg
Vitamin C
70mg
Calcium
1.4mg
Iron
Directions
1.
Preheat oven to 400 degrees. Place butter in a medium (8 or 9" diameter) cast iron or oven-safe skillet over medium heat on the stove.
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2.
Add apples and toss to coat.
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3.
Sprinkle with 2 TB brown sugar, ½ tsp cinnamon, ginger, & nutmeg and toss to coat. Saute apples for 5 minutes or until softened and bubbling.
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4.
While apples cook, whisk together eggs, milk, and vanilla extract in a bowl. Whisk in flour, salt, remaining 2 TB brown sugar, and remaining ½ tsp cinnamon.
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5.
Pour batter over apples in pan on stovetop. Place in the oven and bake for 25-30 minutes or until puffy, lightly browned and set in the middle.
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6.
Sift confectioners sugar over top and serve warm with an optional squeeze of lemon or drizzle of syrup.
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