Apple Pancake


2 medium apples
2-3 tbsp (30-45 mL) butter
¼ cup (50 mL) all-purpose flour
¼ cup (50 mL) whole wheat flour
½ tsp (1 mL) salt
¼ cup (50 mL) evaporated 2% milk
3 egg yolks
2 tbsp (25 mL) cooled, melted butter
3 egg whites, at room temperature
Pinch (0.5mL) of cream of tartar
Pinch (0.5mL) of salt
1 tbsp (15 mL) sugar
2 tsp (10 mL) butter
Cinnamon to garnish
Syrup or icing sugar, if desired


Preheat oven to 350°F (180°C). Cut apples in wedges and core. In a 10” oven-proof frying pan, sauté apples in 2-3 tbsp (30-45 mL) butter until lightly browned; remove from pan and set aside. Combine flour, salt and evaporated milk in a mixing bowl. Beat in egg yolks, one at a time; add melted butter. In another bowl, beat egg whites with cream of tartar and pinch of salt until they hold soft peaks; beat in sugar and continue beating until whites hold stiff peaks. Fold into batter using rubber spatula. Heat 2 tsp (10 mL) butter in the frying pan. Remove from heat and pour batter into pan. Arrange apple wedges over batter. Bake at 350°F (180°C) until pancake is set, about 20 minutes. Makes 4 servings. Add syrup or icing sugar if desired.

Nutrients per serving:

Calories: 277.2
Carbohydrate: 24.1 g
Fibre: 2.3 g
Protein: 7.5 g
Fat: 17.5 g
Sodium: 333.1 mg