- Portion size 5 servings
- Credits : Canadian Living Magazine: June 2010
Ingredients
Apples:
Method
In bowl, whisk together flour, brown sugar, baking powder, baking soda and salt. In separate bowl, whisk together buttermilk, eggs, butter and vanilla; pour over dry ingredients and stir just until combined. Let stand for 10 minutes.Apples: Meanwhile, peel, core and slice apples into sixteenths; transfer to bowl. Sprinkle with brown sugar, cinnamon, salt and allspice. In 9-inch (23 cm) nonstick skillet, melt butter over medium heat; cook apple mixture, stirring often, until tender, about 5 minutes. Transfer to plate; let cool.
Wash skillet. Heat over medium heat; brush with some of the oil. Pour in about 3/4 cup (175 mL) batter; spread to make 7-inch (18 cm) pancake. Top with some of the apple mixture, pressing slightly. Cook until underside is golden and bubbles break on top but do not fill in, about 3 minutes. Slide onto plate; invert back into pan and cook until underside is golden, 60 to 90 seconds. Repeat with remaining batter.
Nutritional facts Per pancake: about
- Sodium 589 mg
- Protein 12 g
- Calories 519.0
- Total fat 22 g
- Potassium 391 mg
- Cholesterol 113 mg
- Saturated fat 10 g
- Total carbohydrate 71 g
%RDI
- Iron 23.0
- Folate 53.0
- Calcium 24.0
- Vitamin A 15.0
- Vitamin C 5.0
