Skillet Apple and Raisin Pancake
- Total Time
Tart green apples and sweet raisins pair beautifully in this breakfast. Try different combinations of fruits, such as apples and pears or peaches and plums.
regular butter1 Tbsp
Granny Smith apple4 medium, peeled, cored, and thinly sliced
golden seedless raisins¼ cup(s)
apple juice¼ cup(s)
ground cinnamon¼ tsp
vanilla extract1 tsp
low-fat milk1 cup(s)
egg white(s)2 large
table salt¼ tsp
white all-purpose flour1 cup(s), confectioners' sugar for dusting
- Preheat the oven to 425°F. Spray a 9-inch round cake pan with nonstick spray.
- Melt the butter in a large ovenproof skillet over medium-high heat. Add the apples, raisins, apple juice, 1 tablespoon of the granulated sugar, and the cinnamon; cook, stirring frequently, until the apples are tender and the liquid has evaporated, about 10 minutes. Stir in the vanilla extract. Remove from the heat.
- Beat together the milk, eggs, egg whites, salt, and the remaining 1 tablespoon granulated sugar in a medium bowl. Gradually whisk in the flour until blended and smooth. Pour the batter over the hot apple mixture. Bake 20 minutes. Reduce oven temperature to 350°F; bake until puffed and golden, about 15 minutes longer. Sprinkle with confectioners’ sugar. Serve warm or at room temperature.