Skillet Apple and Raisin Pancake

7
6
6
Smartpoints value per serving
Total Time
45 min
Prep
10 min
Cook
35 min
Serves
6
Difficulty
Easy
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.

Ingredients

regular butter

1 Tbsp

Granny Smith apple

4 medium, peeled, cored, and thinly sliced

golden seedless raisins

¼ cup(s)

apple juice

¼ cup(s)

sugar

2 Tbsp

ground cinnamon

¼ tsp

vanilla extract

1 tsp

low-fat milk

1 cup(s)

egg(s)

2 large

egg white(s)

2 large

table salt

¼ tsp

white all-purpose flour

1 cup(s), confectioners' sugar for dusting

Instructions

  1. Preheat the oven to 425°F. Spray a 9-inch round cake pan with nonstick spray.
  2. 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.
  3. 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.

Notes

For an easy way to core apples, cut the apple in half and use a melon baller to scoop out the core and pits. This recipe is traditionally baked in a cast-iron skillet. If you don’t have one, make sure the handle of your skillet is ovenproof, or cover with heavy-duty foil before putting the pan in the oven.

A happier, healthier you starts here