Apple Pancakes

Because I am cooking for just the two of us now, I am trying to find recipes that can be scaled down, and it isn’t always easy. This recipe called for three eggs, I used two-splitting eggs is not not my style-which changed the consistency, but I liked it.

This recipe is very sweet. Unless you need that sugar-high in the morning, this would be much better served as a dessert.

apple pancake

apple pancake

Apple Pancakes

2 tablespoons Earth Balance® Margarine
1 large apple, peeled, cored, and thinly sliced
2 tablespoons dark brown sugar
2 large eggs
1/2 teaspoon granulated sugar
pinch of salt
1/4 cup vanilla rice milk
1/4 cup unbleached white flour
1/2 teaspoon cinnamon

Preheat oven to 450°F. In a small ovenproof skillet with curved sides, melt 1 tablespoon of margarine. Add the sliced apples, cook over medium heat until tender, about 10 minutes. Add 1 tablespoon of the brown sugar and stir.

In a small bowl, mix the cinnamon and 1 tablespoon of brown sugar, set aside. In a medium bowl, whisk the eggs, sugar, salt, rice milk, and flour together. Pour the batter over the apples in the skillet. Place skillet in oven and bake until puffy, about 10 minutes, remove from oven and dot with remaining tablespoon of margarine. Sprinkle cinnamon and brown sugar mixture over the margarine. Bake an additional 10 minutes or more, until top is browned. Remove from pan and sprinkle powdered sugar on top. Serves 2.

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