Upside Down Apple Pancake

By calling this delicious concoction a pancake, I am essentially justifying cake for breakfast. A 5 inch oven skillet is ideal for this recipe; we use cast iron and it works perfectly but you can also use a non-stick oven proof pan (meaning no plastic handles). If you only have a larger skillet, then double or triple the recipe so that you can all dig in (trust me you will be happy you did). You can use tart apples, like the Granny Smith, but if you prefer sweeter ones, use Braeburns. Get creative, pineapples would also be delicious (eliminate the cinnamon and add a dash of rum) as would pears (add 1/4 teaspoon ginger). For serving, dust the pancake with confectioners’ sugar. If you really have a sweet tooth, pass the maple syrup, but it really does not need it.

Upside Down Apple Pancake

By calling this delicious concoction a pancake, I am essentially justifying cake for breakfast. A 5 inch oven skillet is ideal for this recipe; we use cast iron and it works perfectly but you can also use a non-stick oven proof pan (meaning no plastic handles). If you only have a larger skillet, then double or triple the recipe so that you can all dig in (trust me you will be happy you did). You can use tart apples, like the Granny Smith, but if you prefer sweeter ones, use Braeburns. Get creative, pineapples would also be delicious (eliminate the cinnamon and add a dash of rum) as would pears (add 1/4 teaspoon ginger). For serving, dust the pancake with confectioners’ sugar. If you really have a sweet tooth, pass the maple syrup, but it really does not need it.

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Prep Time 12 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Phe: 55 mg

Servings: 1 5 inch pancake

Course: Breakfast

Calories: 557

Ingredients Method Nutrition

Nutrition

Serving: 15 inch pancakeCalories: 557kcalProtein: 1.29gPhe: 55mgPKU Exchanges: 3.67exch

Ingredients

  

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Primary Ingredient Group

• 1 tablespoon Butter
• 1/2 Granny Smith or Braeburn apple peeled, cored and cut into 1/2 inch thick slices
• 2 tablespoons Brown sugar
• 1/4 teaspoon Ground Cinnamon
• 1 teaspoon Lemon Juice

• 1/2 cup Cook for Love Pancake and Waffle Mix
• 1/4 cup Rice Milk
• 1/4 teaspoon Vanilla Extract

• 2 teaspoons Powdered Sugar for dusting

Method

 

1. Heat oven to 500 degrees.
2. Heat butter in the skillet over medium-high heat until sizzling. Add apples, brown sugar, and cinnamon; cook, stirring frequently with heatproof rubber spatula, until apples are golden brown, about 10 minutes. Off heat, stir in lemon juice.
3. While the apples are cooking combine the pancake mix, rice milk and vanilla extract. Mix until no lumps remains; set aside.
4. Pour the batter around the edges of the pan, then over the apples. Place skillet in oven and immediately reduce oven temperature to 425 degrees; bake until pancake is set and the top is a light golden brown, about 15 to 18 minutes. (18 to 20 minutes if using a 10 inch skillet)
5. Remove hot skillet from oven and loosen pancake edges with heatproof rubber spatula. Place a plate on top of the skillet and invert the pancake onto the plate. Dust with powdered sugar, cut into wedges, and serve.

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