Apples & Cream Pancake
Taste of Home Cast Iron Skillet Cookbook
When I found this recipe, I was leary to make it because the apples are added raw, not cooked.
I was pleasantly surprised, the recipe was perfect with uncooked apples.
The cream topping is amazing.
Ingredients
- ½ c. milk
- 2 large eggs
- ½ c. unbleached all-purpose white flour
- ¼ t. salt
- 1 to 2 Tbls. butter
- 1-1/2 c. thinly sliced apples, unpeeled (I used Pink Lady) - See Note
- ¼ c. chopped walnuts
Cream Topping
- ¼ c. light brown sugar
- 3 oz. light cream cheese, softened
- ½ c. low-fat sour cream (Daisy)
- ½ t. vanilla extract
Instructions
In a small bowl, mix sugar and cream cheese. Blend in sour cream and vanilla. Set aside.
In a small bowl, combine milk, eggs, flour and salt. Beat until smooth.
Heat a 10-inch cast iron or ovenproof skillet in a 450 degree oven until hot. Add butter to the skillet; spread over entire bottom.
Pour batter into hot skillet and bake for 10 minutes or until golden brown and sides are puffy.
Remove skillet from oven, fill pancake with ¾ cup of the cream cheese mixture and top with sliced apples. Spread remaining cream cheese mixture over apples and sprinkle with chopped walnuts.
Cut into wedges and serve immediately.
Serves 4.
NOTE: You can use any type of apple that you prefer.