Skillet apple & raisin pancake
Granny Smith apple
4 medium, peeled, cored, and thinly sliced
Golden seedless raisins
2 Tbsp, divided
Powdered sugar (confectioner's)
1 tsp, for dusting
- Preheat oven to 425°F.
- In a 10-inch ovenproof skillet over medium heat, melt butter. Add apples, raisins, apple juice, cinnamon, and 1 tbsp granulated sugar; cook, stirring frequently, until apples are tender and liquid has evaporated, about 10 minutes. Stir in vanilla and remove from heat. Set aside.
- In a medium bowl, using a mixer on medium-high speed, beat milk, eggs, egg whites, salt, and remaining 1 tbsp granulated sugar until well blended. Gradually whisk in flour until blended and smooth. Over reserved hot apple mixture, pour batter. Bake 20 minutes. Reduce oven temperature to 350°F; bake until puffed and golden, about 15 minutes more. Dust with powdered sugar. Cut into 6 pieces, then serve warm or at room temperature.
- Serving size: 1 piece