TASTE
Baked apple pancakes topped with sauce
| • | Pungent perks |
By Elaine Magee
Q. I found this wonderful recipe for baked apple pancakes from a restaurant in Santa Fe, N.M. I make it often, so I would like to make sure it is as light and nutritious as possible.
A. I had to make the light version of this recipe several times to test how it cooked in different sized skillets and pans, and I've got to say I didn't mind at all! I love the puffy, browned and crispy edges and the way the brown-sugar mixture on top forms a flavorful sauce that seems to cover the apple slices perfectly.
To keep this as light as possible, I used 2 large (higher omega-3) eggs and 1/2 cup egg substitute instead of 4 eggs, and I replaced half of the white flour with whole-wheat flour. Because the recipe already called for 1/4 cup brown sugar for the sweet cinnamon topping, I replaced the other 1/4 cup white sugar with Splenda (optional, depending on your attitude toward artificial sweeteners). And instead of half a stick of butter, I used 1 tablespoon of whipped butter or a less-fat margarine (with 8 grams fat per tablespoon). I also increased the amount of apple slices and kept the peel (saves time and the peel adds phytochemical value). What a difference these changes made — calories went from 843 to 519, fat grams from 36 to 10 and saturated fat from 19 to 4.5 grams.
The original recipe contains 843 calories, 36 grams fat, 19 grams saturated fat, 499 milligrams cholesterol and only 1.3 grams fiber per serving.
RESTAURANT-BAKED APPLE PANCAKES
Preheat oven to 450 degrees. Add eggs, egg substitute, milk and vanilla in large mixing bowl and beat on medium speed to blend. Sprinkle both flours over the top plus the tablespoon of sugar and 1/4 teaspoon of salt. Beat on medium speed until batter is almost smooth (small lumps of flour will remain), scraping sides and bottom of bowl early on in the mixing.
Add brown sugar, Splenda, and cinnamon to a small bowl and mix with a fork; set aside.
Add 1 1/2 teaspoons each of whipped butter or margarine to two 8-inch oven-proof skillets (glass pie or tart dishes can also be used). Six-inch skillets work nicely as long as they are at least 2-inches deep. Place dishes/skillets in hot oven until butter has melted. Give the inside of each skillet/dish a good coating of canola cooking spray to ensure a quick release for the pancakes. Pour half of the batter into each dish.
Quickly seed and slice apples (about 1/4-inch or 1/3-inch thick from the peel end of the slice) and arrange half of the apple slices evenly over the batter in each dish. Place skillets/dishes in oven and bake until pancakes are set around the edges but still wet in the center (about 8 minutes).
Remove dishes from oven and sprinkle half of the brown-sugar mixture over the top of each pancake. Using a spatula, carefully turn pancakes over and return dishes to the oven. Bake until top of pancakes are nicely golden (about 6 minutes more). Invert pancakes onto plates. The apples and a nice sauce will now be on top!
Makes 2 large or 4 small servings.
See www.recipedoctor.com to find out more about Elaine Magee's newest cookbook, "Comfort Food Makeovers."
