Apple Pancake


2 medium apples
2-3 tbsp butter
1/4 cup all-purpose flour
1/4 cup whole wheat flour
1/2 tsp salt
1/4 cup evaporated 2% milk
3 egg yolks
2 tbsp cooled, melted butter
3 egg whites, at room temperature
pinch of cream of tartar
pinch of salt
1 tbsp sugar
2 tsp butter
cinnamon to garnish
syrup or icing sugar, if desired


  1. Preheat oven to 350°F (180°C).
  2. Cut apples in wedges and core.
  3. In a 10” oven-proof frying pan, sauté apples in 2-3 tbsp butter until lightly browned. Remove from pan and set aside.
  4. Combine flour, salt and evaporated milk in a mixing bowl. Beat in egg yolks, one at a time. Add melted butter.
  5. In another bowl, beat egg whites with cream of tartar and pinch of salt until they hold soft peaks.
  6. Beat in sugar and continue beating until whites hold stiff peaks.
  7. Fold into batter using rubber spatula.
  8. Heat 2 tsp butter in the frying pan. Remove from heat and pour batter into pan.
  9. Arrange apple wedges over batter. Bake at 350°F (180°C) until pancake is set, about 20 minutes.
  10. Add syrup or icing sugar, if desired before serving.

Makes 4 servings.

Source: Manitoba Egg Farmers