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Apples ‘n’ Cream Pancake
This cozy recipe is delicious for breakfast or brunch. I usually make a double batch because everyone wants more! With our own orchard, we have plenty of Delicious and Winesap apples—they make this a true midwestern meal. —Ruth Schafer, Defiance, Ohio
Ingredients
- 1/2 cup 2% milk
- 2 large eggs, room temperature
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1 to 2 tablespoons butter
- 1/4 cup packed brown sugar
- 3 ounces cream cheese, softened
- 1/2 cup sour cream
- 1/2 teaspoon vanilla extract
- 1-1/2 cups thinly sliced unpeeled apples
- 1/4 cup chopped walnuts
Directions
- 1. In a small bowl, combine milk, eggs, flour and salt. Beat until smooth. Heat a cast-iron or ovenproof skillet in at 450° oven until hot. Add butter to the skillet; spread over entire bottom. Pour in batter; bake for 10 minutes or until golden brown.
- 2. Meanwhile, combine sugar and cream cheese. Blend in sour cream and vanilla. Fill pancake with 3/4 cup cream cheese mixture and top with apples. Spread remaining cream cheese mixture over apples and sprinkle with nuts. Cut into wedges and serve immediately.
Nutrition Facts
1 piece: 265 calories, 16g fat (8g saturated fat), 108mg cholesterol, 204mg sodium, 24g carbohydrate (14g sugars, 1g fiber), 7g protein.
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