Big Apple Pancake

Ingredients

• Powdered sugars

  1 tbsp unsifted or 8g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  ½ cup or 122g

• Egg

  Whole, fresh eggs

  4 extra large or 224g

• Vanilla extract

  ½ tsp or 2g

• Salt

  Table

  ¼ tsp or 2g

• Apples

  With skin

  1 large or 223g

• Wheat flour

  Whole-grain

  ½ cup or 60g

• Sugar

  White, granulated sugar

  ½ cup or 100g

• Butter

  Unsalted

  ½ stick or 57g

Directions

1. Preheat the oven to 450°F and position the rack in the middle.
2. Peel, core, and cut the apple into 1/4-inch wide wedges.
3. Melt the butter in a skillet over moderate heat. Transfer 2 tablespoons of the melted butter to a blender.
4. Add the apple wedges to the skillet and cook, turning once, until they begin to soften, about 3 to 5 minutes.
5. In the blender, combine the milk, flour, eggs, granulated sugar, vanilla, and salt with the reserved butter. Blend until smooth.
6. Pour the batter over the apples in the skillet and transfer the skillet to the oven. Bake until the pancake is puffed and golden, about 15 minutes.
7. Dust with powdered sugar and serve immediately.